Chicken Larb

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Finally I am back and posting recipes! March was a quite month in TRTLMT HQ as we had several major events happen with the family so my focus was there BUT things have settled down and I am back on the TRTLMT recipe train. I have so many recipes to post now! YAY!

This is one of my most favourite Thai dishes. I love Chicken Larb. I love how fresh it tastes and how light it is to eat especially in the warmer months. I serve this cold in lettuce leaves but you can serve hot or cold and certainly serve it with rice or rice noodles. This is a great meal to whip up on a Sunday evening and allow the flavours to develop overnight. This then becomes your lunch or dinner on the run for the next few days.
This is a very mild dish however you can up the chilli level to increase heat. 

This is a recipe from the latest issue of The 4 Blades Magazine – The Celebrations Issue. In this issue we are celebrating 6 months of the magazine with our readers and some amazing international bloggers. We have recipes from all over the globe in this issue! Just quietly, if you subscribe in the month of April you will receive this issue as well as TWO bonus issues all for the price of 1 – $4.99AUD.

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Chicken Larb
Serves 4
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 500g chicken mince
  2. 10g piece of ginger, peeled and roughly chopped
  3. 3 garlic cloves, peeled
  4. ½ long red chilli, roughly chopped. You can use more for a hotter Larb
  5. 5cm piece of lemon grass, white part only, roughly chopped
  6. 1 Tbsp peanut, sesame or coconut oil
  7. ½ red onion, thinly sliced or diced
  8. 3 tsp fish sauce *check for gluten
  9. 3 tsp brown, coconut or palm sugar
  10. 3 Tbsp chopped mint
  11. 3 Tbsp chopped coriander
  12. Juice from one juicy lime
  13. Cos lettuce leaves and lime wedges to serve
Instructions
  1. Place ginger (10g), garlic (3 cloves), chill (1/2 a long chilli) and lemon grass (5cm piece) into a food processor.
  2. Blitz on medium until fine.
  3. Add oil (1 Tbsp) to a frying pan over medium heat on the stove.
  4. Add spice mixture and cook, stiring often, until fragrant.
  5. Add chicken mince.
  6. Cook, breaking up mince with a spoon or utensil as you go.
  7. Add fish sauce (3 tsp), sugar (3 tsp) and lime juice (from one lime) to mixture.
  8. Stir to heat through and remove from heat.
  9. Add and stir through diced onion (1/2), coriander (3 Tbsp) and mint (3 tsp).
  10. Place into a serving bowl.
  11. Serve hot or allow to cool.
  12. Serve in lettuce cups with a squeeze of lime juice over.
Notes
  1. Pork can be used in place of chicken.
  2. You may prefer to use 2 tablespoons of sweet chilli sauce rather than fresh chilli in this recipe.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

Chicken Larb - TMX Method
Serves 4
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 500g chicken mince
  2. 10g piece of ginger, peeled and roughly chopped
  3. 3 garlic cloves, peeled
  4. ½ long red chilli, roughly chopped. You can use more for a hotter Larb
  5. 5cm piece of lemon grass, white part only, roughly chopped
  6. 1 Tbsp peanut, sesame or coconut oil
  7. ½ red onion, thinly sliced or diced
  8. 3 tsp fish sauce *check for gluten
  9. 3 tsp brown, coconut or palm sugar
  10. 3 Tbsp chopped mint
  11. 3 Tbsp chopped coriander
  12. Juice from one juicy lime
  13. Cos lettuce leaves and lime wedges to serve
Instructions
  1. Place ginger (10g), garlic (3 cloves), chill (1/2 a long chilli) and lemon grass (5cm piece) into bowl.
  2. Speed 9 / 5 seconds.
  3. Scrape down.
  4. Speed 9 / 5 seconds.
  5. Scrape down.
  6. Add oil (1 Tbsp).
  7. 4 minutes / 100C / Speed 2.
  8. Scrape down.
  9. Add chicken mince in 4 large clumps.
  10. 8 minutes / 100C / reverse / softest speed.
  11. Add fish sauce (3 tsp), sugar (3 tsp) and lime juice (from one lime) to bowl.
  12. 1 minute / 100C / reverse / softest speed.
  13. Stir through diced onion (1/2), coriander (3 Tbsp) and mint (3 tsp).
  14. Serve hot or allow to cool.
  15. Serve in lettuce cups with a squeeze of lime juice over.
Notes
  1. Pork can be used in place of chicken.
  2. You may prefer to use 2 tablespoons of sweet chilli sauce rather than fresh chilli in this recipe.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

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By |2017-06-12T11:20:49+00:00April 8th, 2015|Categories: Lunch and Dinner, Lunchbox|2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. Ang April 18, 2015 at 8:04 pm - Reply

    love the chicken larb even the hub “that say he’s not fussy” .. i added chicken stock and thickened it with corn flour so it would satisfy not so fussy..love it , so fresh and yum. Thanks

  2. Ang April 18, 2015 at 8:13 pm - Reply

    love this recipe…even the hub,,, who is fussy… i did have to add chicken stock and thicken with cornflour so it satisfied he who is not fussy….it is so fresh tasting. will be making this again. thanks

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