My take on chicken larb - this quick and easy dish is ingredibly fresh and flavourful. Your hands will get a little messy, but trust me it’s worth it! Perfect for summer or when limes are in season (March-September for NZ).
Tip: If wrapping chicken in lettuce cups sounds like too much admin for a workplace lunch, try putting shredded lettuce in a container and top with the larb, peanuts and other salad ingredients.
- Prep: 15 Minutes
- Cook: 10 Minutes
- Portions: 5-6 side plate portions
Ingredients:
- 2 tbsp fish sauce
- the juice of 1 lime + an extra lime to serve
- 1 tsp castor sugar
- 1 stick lemongrass
- 1 lime leaf
- 1 tbsp olive oil
- 1 red chilli, deseeded and thinly sliced
- 2 garlic cloves, finely chopped
- 500g chicken mince
- 100g bean sprouts, rinsed
- 1 big handful fresh coriander, chopped
- 1 big handful fresh mint leaves, chopped
- 1 carrot, finely grated
- 1 head of cos lettuce, washed and leaves separated
- 1/2 telegraph cucumber, halved and thinly sliced
- 1/2 cup roasted, salted peanuts, roughly chopped
Method:
- Mix the fish sauce, lime juice and sugar together. Set aside
- Remove the fibrous outer later of the lemongrass and thinly slice, discarding the root. Set aside
- Remove the stem of the lime leaf and finely chop. Set aside
- Heat the oil in a large frying pan over a medium heat. Saute the lemongrass, chilli and garlic for 1 minute
- Add the chicken and lime leaf and cook for 5 minutes or until cooked through. Stir the chicken regularly, breaking the mince up into small pieces as you go
- Once the chicken is cooked, add the fish sauce mix and cook for a further minute
- Remove from the heat and add the bean sprouts, coriander and mint
- To serve, divide the lettuce leaves, carrot, and cucumber between 5-6 side plates. Add a serving of chicken to each
- To eat, fill each lettuce leaf with some chicken, salad ingredients, sprinkle of chopped peanuts and an extra squeeze of lime - yum!
