We love Thai food and whenever we go to a Thai restaurant I always want to order chicken larb! The lemon grass, coriander, chilli and lime all together are sensational to get those taste buds excited!
ThermoFun – Week 9 – Thai Chicken Larb
Serving Size
serves 3-4
Ingredients
- 1 red chilli
- 1 garlic clove, peeled
- handful fresh mint leaves (optional)
- handful fresh coriander leaves
- 1 tablespoon palm sugar
- 1 red onion, peeled and halved
- 30g lime juice
- 15g fish sauce
- 1 stick lemongrass, slightly bruised
- 600g chicken mince
- bean sprouts, 1 cup fresh or 200g can
To serve
- iceberg lettuce, large leaves
- ½ cup chopped peanuts, roasted (optional)
Instructions
- Place chilli, garlic, mint, coriander and palm sugar into TM bowl and chop 8 sec / speed 10.
- Add onion, lime juice and fish sauce and chop 3 sec / speed 5.
- Place chicken and lemongrass into simmering basket and lower into TM bowl and cook 10 mins / Varoma / speed 1 / MC off.
- Break up mince with aid of spatula and tip carefully into TM bowl. Add sprouts and mix well with other ingredients.
- Cook a further 5 mins / Varoma / speed 1 / Reverse / MC off.
- To serve, discard lemongrass and spoon mince into large lettuce leaves and sprinkle with optional nuts if desired.
Notes
If using a can of bean sprouts the chicken in the sauce will appear quite wet. This is okay. We serve ours at the table in a ThermoServer and every now and then toss the meat around into the juices to capture all its tasty yumminess.
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