Chicken Larb

Cook time 15 minutes
Servings 4


2 tbsp peanut oil

500g chicken mince

1 red onion, finely sliced

200g green beans, chopped

2 garlic cloves, finely grated

1 lemongrass stalk, inner core finely grated

1 bunch coriander, leaves picked, roots finely chopped

¼ cup sweet soy (kecap manis)

Juice of 1-2 limes

2 tbsp fish sauce

1 small Thai basil, leaves picked

250g cherry tomatoes, halved

1/3 cup peanuts, toasted and chopped

1 long red chilli, sliced

Steamed rice and gem lettuce cups, to serve

Chicken Larb


Heat oil in a large fry pan or wok over high heat. Add chicken and cook for 4-5 minutes until golden. Add the onion, chopped beans, garlic, lemongrass and coriander roots. Cook for 3-4 minutes until fragrant and then add the kecap manis and cook for a further 3-4 minutes, tossing, until caramelised. Add the lime juice and fish sauce and cook for a further minute then remove from the heat.

Add the herb leaves, tomatoes and top with peanuts and chilli. Serve with rice and lettuce cups.