Thai Larb
 
 
Serves: Serves 4
Ingredients
For the dressing:
  • ⅓ cup fresh lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons (packed) light brown sugar
For the chicken:
  • 1½ pounds skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 shallot, coarsely chopped
  • 2 tablespoons lemongrass paste
  • Zest from one lime
  • 1 small red Thai chile, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons fish sauce
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil, divided
  • 8 small iceberg lettuce or hearts of romaine leaves
  • ¼ cup chopped peanuts
  • Sriracha, to taste
  • Cilantro leaves and stems, roughly torn
Method
For the dressing:
  1. Stir all ingredients in a small bowl to blend; set dressing aside.
For the chicken:
  1. {3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f}http://www.fromaway.com/wp-content/uploads/2014/07/thai_larb_0002.jpg
  2. Combine first 8 ingredients in the bowl of a food processor. Add 1 tablespoon of oil, and pulse until chicken is chopped. Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium–high heat. Add chicken mixture and sauté, breaking into small bits, until chicken begins to brown, about 8 minutes.
  3. Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly. Spoon dressing over the top of each cup, then finish with a drizzle of Sriracha, some chopped peanuts, and the fresh cilantro. Serve immediately.
Notes
Adapted from a recipe by Bon Appetit
Recipe by MealHack at https://mealhack.com/thai-chicken-larb