Authentic Thai Larb (Chicken)

12 oz ground chicken breast
Juice of two limes
3 TBS Thai fish sauce
Thinly sliced lemon grass-discard tough inedible parts
1/4 thinly sliced red onion
Dried red pepper flakes or chili paste-to taste
2 TBS chopped cilantro
2 TBS chopped fresh mint
Chopped fresh cabbage

Traditional Larb is served with ground toasted rice, but this is optional. This can be eaten alone or with a green papaya salad and rice.

Squeeze juice from one lime on to the ground chicken breast. Mix well and let it marinate for a few minutes until you are ready to cook it.

Heat up a non-stick pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated meat and stir. The meat will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the meat is well done.

Put the meat in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, red onion, lemon grass, cilantro, the rest of the lime juice, ground chili pepper or chili paste into the bowl. Mix well and taste. It should be a little bit spicy. You should be able to taste tartness from the lime juice and salt from the fish sauce. Adjust flavors. Put the mixed ingredients in a serving bowl, garnish with mint. Serve with chopped fresh cabbage, lettuce or Thai basil.


Serving Size: Serves four

Number of Servings: 1

Recipe submitted by SparkPeople user TERIANA.