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CHICKEN
LARB
This
delicious Thai salad originates from the
north-western province around Chiand Mai;
it can be made with beef or pork mince as
well as the chicken version given below.
2
tablespoons peanut oil
1 tablespoon finely chopped fresh lemongrass
2 red Thai chilies, seeded, chopped finely
1 clove garlic, crushed
1 tablespoon grated fresh ginger
750 g minced chicken
4 kaffir lime leaves
1 tablespoon fish sauce
1/3 cup lime juice
1 medium white onion, sliced thinly
1 cup loosely packed fresh coriander leaves
100 g bean sprouts, tips trimmed
1/2 cup loosely packed fresh Thai basil
leaves
1/2 cup loosely packed fresh Vietnamese
mint leaves
100 g watercress
1 medium green cucumber, sliced thinly
1 tablespoon finely chopped fresh Vietnamese
mint leaves, extra
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Heat
half of the oil in large pan; cook lemongrass,
chili, garlic and ginger, stirring, until fragrant.
Add chicken; cook, stirring, about 10 minutes
or until cooked through.
Add
torn lime leaves, half of the fish sauce and half
of the lime juice; cook, stirring, 5 minutes.
Combine
onion, coriander, sprouts, basil, mint, watercress
and cucumber in large bowl; drizzle with combined
remaining fish sauce, juice and oil, toss salad
mixture gently.
Place
salad mixture on serving plate, top with chicken
mixture; sprinkle with extra mint.
Serves
4.
TIP:
Add the minced chicken to pan in batches, stirring
between additions, so chicken doesn't clump.
[Salads:
Simple, Fast and Fresh, The Australian Women's
Weekly Cookbooks]
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