Chicken Larb
Cook Time 15 minutes
Servings 4
Ingredients
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
Method
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.