Larb seemed like something easy to prepare and it was! I had looked at many different recipes and they were all so different. I took components of what I liked, and what I had in the house, and made this version. I left out the chilis, opting to use Sriracha on top, so that everyone in the house could enjoy it. Although, truth be told, I’m pretty sure Q can handle things spicier than me.
With lemongrass, mint and lime, this dish was screaming with flavour. Even 9 month old Z enjoyed it! Although I was hoping for leftovers, there were none in sight! This will definitely be making the rounds again next week.
Thai Chicken Larb
1 lb ground chicken
1/2 TB minced garlic
1/2 TB fish sauce
Handful of mint
Handful of cilantro
1 2″ piece of lemongrass, chopped
1 green onion, chopped
1 shallot, chopped
1 lime, juiced
1 TB brown sugar
2 TB fish sauce
lettuce
Sriracha sauce
Brown the chicken with the garlic and fish sauce. Once cooked, add the mint, cilantro, lemongrass, green onion and shallot. In a bowl, combine the lime, brown sugar and fish sauce. Once the herbs and vegetables are mixed with the chicken, add the lime mixture. Scoop into lettuce cups and top with sriracha.
Larb is a fantastic dish! We bailed on another Toronto winter last year/this year, and we've been temporarily living in Chiang Mai, up the north in Thailand. I love the herbs and aromatics in food here, it's just so tasty. I don't eat meat so guy larb is off the books for me, but I'm trying to convince my very Canadian husband (who loves his poutine, and his ribs!) to try it.
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