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Thai chicken larb salad
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Ingredients
Larb dressing
- 2 Tbsp fish sauce
- ¼ cup lime juice
- 1 Tbsp brown sugar
Larb salad
- 2 Tbsp vegetable oil
- 1 chilli, finely diced
- 3 cloves garlic, finely chopped
- 500 g chicken mince*
- 2 spring onions, thinly sliced
- Handful fresh coriander leaves, finely chopped
- Handful fresh mint leaves, finely chopped
- 1 small Lebanese cucumber, thinly sliced
- 1 carrot, thinly sliced
- 1 cup mung bean sprouts
- ½ red onion, thinly sliced
Garnish
- Handful fresh mint leaves and coriander leaves, to garnish
- 1 lime, cut into wedges
- ½ chilli, finely diced (optional)
Replace chicken with pork mince.
To add crunch, scatter over a few crispy noodles, fried shallots or crushed roasted peanuts.
Method
- To make the dressing, whisk together fish sauce, lime juice and brown sugar. Set aside.
- Heat the vegetable oil in a wok or frying pan. Over a medium-low heat, fry the chilli and garlic until fragrant. Increase the heat, add the chicken mince and cook for 5-6 minutes or until the chicken is cooked. Turn off the heat.
- Add the spring onions, coriander, mint, cucumber, carrot, mung bean sprouts and red onion. Pour over the dressing and toss to mix together.
- Serve the larb salad garnished with fresh mint and coriander leaves, lime wedges and extra chilli.
If the mince clumps when cooking, break it up with a fork to separate it.
The heat in the fresh chilli is the membrane around the seeds so remove both the membrane and seeds.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
Breakfasts that are healthy, easy AND delicious
We’ve made the most important meal of the day easy, so you don’t have to skip it!
