Get this quick and easy Thai larb recipe by Reza Mahammad from Reza Spice Prince of Thailand.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 20 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 450 grams Chicken Fillets (minced)
  • 3 spring Onions finely sliced on the diagonal
  • 6 small Kaffa lime leaves
  • 3 Garlic cloves
  • 1 medium Red onion finely sliced
  • 4 tablespoons Fish sauce
  • 2 tablespoons sugar
  • 8 Garlic chives finely Sliced
  • 4 x sprigs of Saw Tooth
  • 4 x large sprigs of Mint
  • 4 x sprigs of Cokscomb mint (optional)
  • 2 tablespoons roasted Chilli paste
  • A splash of water
  • Toasted ground rice
  • 1.5 tablespoons of vegetable oil
  1. Heat the oil in a large pan over a medium heat
  2. Sauté the red onions and shredded lime leaves until soft and golden
  3. Add the garlic and cook until soft
  4. Add the roasted chilli paste and the chicken minced fillets, fish sauce and cook until the chicken is cooked but not browned as it will cook quickly. To that add some water to stop it drying out and sticking
  5. Then add the Palm sugar
  6. Leave to chill to room temperature and add the herbs saw tooth coriander, fresh mint, lemon balm and garlic chives and mix through gently
  7. Serve on a radicchio leaves, baby gem lettuce or cucumber boats and garnish with spring onions and the toasted rice

Tagged Under

Recipes to consider