THAI CHICKEN LARB
COOKBOOK: The No Excuses Cookbook - Michelle Bridges
A healthy choice! Im not a big fan of Michelle Bridges, in fact Im not a fan at all! But her cookbook is very good.
There is a lot of work in preparing this dish but that’s what it’s all about when we choose to eat healthy and fresh! Love, love my fresh herbs! Fresh herbs is a dish turner. When in doubt, add a little more I say!
Delicious and worth making!
Juice of one lemon
2 tablespoons fish sauce
1 tablespoon brown sugar
2 tablespoons peanut oil
1 lemon grass stalk, finely chopped
2 chilli, finely chopped
1 garlic clove, finely chopped
600g minced chicken
4 shallots, sliced thinly
1/2 cup of parsley, chopped
1/2 cup mint, chopped
1 small cucumber, peeled, shaved into ribbons with peeler
1 iceberg, leaves separated
Combine sugar, fish sauce and lemon juice and set aside.
Heat oil in wok and stir fry garlic lightly, add shallots, lemongrass and chilli and stir fry for a min. Add chicken mince and mix well. Add brown sugar mixture. Add herbs and mix well. Once chicken is cooked through remove from cooktop and allow to cool.
Prepare the lettuce cups. If difficult to separate the leaves, place the lettuce under cold running water for a few seconds and this will make the leaves easy to remove.
Add cucumber to the cooled chicken mixture. Combine well.
Fill each cup with chicken mixture, Ready to be served.