Thai Larb*

By á-3145

Bon Appetit

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.