Tuesday, July 29, 2014

Thai Larb

One of my family's favorite dinners is Thai larb.  We went to a dinner party recently where the family hired a Thai chef to prepare the meal.  She made the best larb which I duplicated the next day.
 Place 1-1/2 pounds of cubed raw chicken in the bowl of your food processor.  Add 1/2 C. of coarsely chopped shallots, 2 T. lemongrass (I used paste), 1 small red Thai chili, 2 cloves garlic, 2 tsp. fish sauce, 1/3 C. fresh cilantro, 1 tsp. salt and 3 T. sesame oil.

 Pulse until chicken is the consistency of ground meat and everything is combined.

 In a separate bowl, whisk 1/3 C. fresh lime juice with 2 tsp. fish sauce, 2 T. brown sugar and 1/2 tsp. sriracha.

 Cook the chicken mixture in a heavy fry pan until cooked through.  Add the sauce and cook for an additional minute.

 Serve on lettuce leaves topped with some chopped peanuts and lime wedges.  You spoon some of the meat mixture onto a lettuce leaf, squeeze some lime juice on it, roll the lettuce and eat it.  A great low carb meal.