Name: Chicken Larb recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: asian, thai
Ingredients: 500 g chicken mince; 1/2 bunch coriander; 1/2 bunch mint; 2 kaffir lime leaves; 1 lemongrass stalk; 3 garlic cloves peeled; 4 spring onions; 2 fresh green chilli; 3 cm ginger; 1 tbs fish sauce; 1 tbs peanut oil; 1 tbs lime juice; 3 tbs fish sauce; 1 lime juiced; 1 tbs palm sugar peeled; 1 carrot shredded; 1/2 bunch coriander roughly chopped; 1/2 bunch mint roughly chopped; 1 cup lettuce chilled washed; 1 handful unsalted roasted peanuts chopped; 1 pinch coriander; 1 pinch mint

by Dr4gonfly Last updated on 07/09/2019

Also known as a Thai chicken salad. It's a delicious, quick and easy salad. - Dr4gonfly

Ingredients

500 g chicken mince
1/2 bunch coriander
1/2 bunch mint
2 kaffir lime leaves
1 lemongrass stalk
3 garlic cloves peeled
4 spring onions
2 fresh green chilli
3 cm ginger
1 tbs fish sauce
1 tbs peanut oil
1 tbs lime juice

Dressing

3 tbs fish sauce
1 lime juiced
1 tbs palm sugar peeled

Salad

1 carrot shredded
1/2 bunch coriander roughly chopped
1/2 bunch mint roughly chopped
1 cup lettuce chilled washed

Garnish

1 handful unsalted roasted peanuts chopped
1 pinch coriander
1 pinch mint

Method

Step 1

Chicken mixture: Using a food processor, or mortar and pestle, make a paste with coriander, mint, garlic, ginger, lemongrass, lime leaves, chilli, spring onions and fish sauce, lime juice and oil. Reserve some coriander and/or mint for garnishing.
Step 2

Over a medium heat, saute paste briefly until fragrant. Add the chicken mince, stir-fry until cooked.
Step 3

Dressing: Meanwhile, combine the dressing ingredients, taste and adjust the seasoning.
Step 4

In a large bowl, toss the chicken, salad ingredients and dressing together.
Step 5

Serve in lettuce cups garnished with nuts and reserved leaves.

Equipment

1 food processor

Recipe Notes

from Australia’s Best Recipes team

You can substitute palm sugar with any regular sugar. You can substitute garnish peanuts with cashews. Chilli and carrot are optional.

Alternatively, you can serve in a large serving bowl, with the lettuce cups on the side and allow guests to help themselves.

The chicken mince can be made ahead of time, and refrigerated, then heated and tossed through the salad and dressing before serving.

The dressing should be a good mix of sweet, salty and tangy, with no one of these tastes dominating. Add more of any of the ingredients until a good balance is obtained.