We’ve tweaked the traditional chicken larb recipe keeping some of the key flavours of a true larb but making it easier to make. It comes together in about 10 minutes and is light, tangy and fresh, what’s not to love?
- 1 tbs olive oil
- 1 bunch coriander
- 2 tsp ginger (finely chopped)
- 2 garlic clove (finely chopped)
- 2 spring onion (finely chopped)
- 500 g chicken breast (minced)
- 1 carrot (grated)
- 2 tbs sweet chilli sauce
- 1 tbs fish sauce
- 2 lime (juiced)
- 1 iceberg lettuce
Optional extras, chopped peanuts, grated carrot, grated courgette, sliced red pepper, diced tomatoes.
Heat the oil in a wok over high. Chop three coriander stalks very finely and throw into the wok with the ginger, garlic and spring onions.
Cook, stirring often, for a couple of minutes before adding the chicken mince and carrot. Stir to break up the mince.
After about 5 minutes, the mince should be cooked through. Add the sweet chilli sauce, fish sauce and lime juice and toss well.
Remove from heat. Separate the lettuce leaves and serve the larb in a big bowl, letting everyone build their own larb cups.
Family style dining at it’s best, enjoy.