Menu Enter a recipe name, ingredient, keyword...

á-3145

Thai Larb*

By

Bon Appetit

Google Ads
Rate this recipe 4.2/5 (5 Votes)
Thai Larb* 1 Picture

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

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

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.

Review this recipe