Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Larb – TMX Method


  • Author: The road to loving my Thermo Mixer
  • Total Time: 15

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

  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

  • 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