Thai Larb Chicken Salad
Larb gai is my favourite Thai salad. I tend to make this fresh warm salad every few weeks as it is so quick and a super low-carb low-fat option for a weeknight dinner. There are lots of variations of larb in Thailand, where it is also made with pork and called larb moo. This is my interpretation; I like it mild but you can easily spice it up by adding as much chopped chili as you please.
Ingredients
400g chicken mince
2 tablespoons of coconut oil
knob of galangal, finely minced
2-3 sticks of lemongrass, finely chopped
2-3 Kaffir lime leaves
3 tablespoons of toasted rice powder
1 medium carrot, finely grated
1 chill pepper, finely chopped
3 tablespoons of fish sauce
Juice of a lime
A handful of mint and coriander leaves
To garnish
Lettuce
Cucumber
Finely shredded cabbage
Herbs of choice
Method
To make the roasted rice powder: Toast raw uncooked rice in a dry pan, turning frequently until it it is nutty and brown. Remove from the heat and grind using a spice grinder/food processor or even a pestle and mortar.
Arrange the garnish vegetables on a platter as you please so that they are ready to go to the table once the chicken is cooked.
Gently fry the lemongrass, galangal and lime leaves in the coconut oil until their aromas are released. Add in the chicken and continuously separate and press with the back of a wooden spoon so that it cooks evenly. Add the grated carrot and toasted rice powder.
Once the chicken in cooked but not too dry, season it with the fish sauce and lime juice - combine well and taste to adjust seasoning. Toss in the mint and coriander leaves, and and any chopped chili.
Serve warm with the vegetable garnish or in little lettuce cups.