Recipe

Thai chicken larb

Nov 27, 2013 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Thai chicken larb
  • 2 tablespoon long grain rice
  • 1 large lime, juice, plus extra lime wedges, to serve
  • 1 1/2 tablespoon fish sauce
  • 1 teaspoon sugar
  • cooking oil spray
  • 1 lemongrass stalk, finely chopped
  • 2 birdseye chillies, finely chopped
  • 2 clove garlic, crushed
  • 600 gram lean chicken mince
  • 2 eschalots, thinly sliced
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1 green cabbage, cut into chunks

Method

Thai chicken larb
  • 1
    Heat a wok on low. Cook rice 5 minutes, stirring, until toasted and fragrant but not brown. Cool slightly; grind in a mortar and pestle.
  • 2
    Combine lime juice, fish sauce and sugar in a bowl.
  • 3
    Lightly spray wok with cooking oil spray; heat on medium. Stir-fry lemongrass, chilli and garlic 1 minute, until fragrant. Remove from wok.
  • 4
    Stir-fry chicken mince 7 minutes, stirring to break up any lumps, until brown.
  • 5
    Return lemongrass mixture to wok with lime juice mixture, eschalot and herbs; toss to combine.
  • 6
    Serve with cabbage, a sprinkling of ground rice and lime wedges.

Notes

Ground toasted rice is a traditional ingredient in Thai salads. It adds texture and flavour, but if you don't have time, just leave it out. Health tip: Many herbs contain a high concentration of antioxidants, which neutralise harmful free radicals in the body. One cup of fresh herbs contains almost no kilojoules and can add lots of nutrients - and flavour - to meals. But you have to eat enough of them to make it count nutritionally. Turning fresh leaves into pesto is one of the best ways to consume an amount of herbs that will impact on your health.

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