Larb: a Thai inspired salad on HHTV
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Here’s the recipe!
INGREDIENTS
1-2 red chili. sliced
1 stalk lemongrass, sliced
1 clove garlic, crushed
1.3lb/600g chicken thigh
2 tablespoons fish sauce
2-4 tablespoons chili sauce
2 shallots, sliced
zest & juice of 1 lime
1/4 cup coriander/cilantro
1/4 cup mint
1 tablespoon white rice
1 1/2 tablespoons raw peanuts
Lettuce to serve
Place the chicken in a food processor and pulse until a rough mince is formed.
Heat a wok over a high heat and oil if required. Saute the garlic and chilli for 20 seconds, then brown the chicken, stirring occasionally. This should take about 5 or 6 minutes.
In a small mixing bowl combine the fish sauce, chilli sauce and lime zest and juice and adjust flavours to taste.
In a dry frying pan or skillet toast the rice until golden. Repeat with the peanuts.
Using a pestle and mortar, or spice grinder, grind the rice to a rough powder, set aside. Roughly chop or crush the peanuts.
In a large mixing bowl combine the cooked chicken, sauce, rice, nuts and chopped herbs and toss.
Serve on a bed of lettuce.
Michelle has always loved to cook, eat and share food with friends. Now she's here to share her healthy recipes with you and hopefully inspire you to create some of your own.