Thai Larb*

Bon Appetit

Photo by Michele H.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from bonappetit.com

Ingredients

  • Dressing

  • 1/3

    cup fresh lime juice

  • 2

    tablespoons fish sauce (such as nam pla or nuoc nam)

  • 2

    tablespoons (packed) light brown sugar

  • 1/2

    teaspoon Sriracha sauce

  • Chicken

  • 1 1/2

    pounds skinless, boneless chicken breasts, cut into 1-inch pieces

  • 1/2

    cup coarsely chopped shallots

  • 2

    tablespoons thinly sliced lemongrass

  • 2

    kaffir lime leaves, thinly sliced

  • 2

    small red Thai chile, thinly sliced

  • 1

    garlic clove, thinly sliced

  • 2

    teaspoons fish sauce (such as nam pla or nuoc nam)

  • 1

    teaspoon kosher salt

  • 3

    tablespoons peanut oil or canola oil, divided

  • 8

    small iceberg lettuce or hearts of romaine leaves

  • 4

    scallions, minced (optional)

  • Cilantro tender leaves and stems

Directions

Dressing Stir all ingredients in a small bowl to blend; set dressing aside. Chicken Combine first 8 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped. Heat remaining 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat. Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes. Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly. Garnish with cilantro and scallions and spoon reserved dressing over.

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