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.
