Larb Chicken Salad
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Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
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Ingredients
- 2/3 cup fresh lime juice
- 1/3 cup fish sauce
- 1 tablespoon Sugar
- 2 teaspoon Thai roasted chili paste
- 3/4 cup chicken broth
- 250 gm ground chicken
- 1 cup thinly sliced green onions
- 3/4 cup thinly sliced shallots
- 3 tablespoon minced fresh lemongrass
- 1 tablespoon thinly sliced Thai chilies
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup chopped fresh mint leaves
- 2 small lettuce
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Instructions
- Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
- Bring broth to simmer in heavy large skillet over medium heat
- Add chicken.
- simmer until cooked through, breaking up meat with spoon, about 8 minutes.
- Add green onions and next 3 ingredients
- Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes.
- Remove from heat.
- Stir in sauce, cilantro and mint. Season with salt and pepper.
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