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