This is a print preview of "Thai Larb Chjicken Salad" recipe.

Thai Larb Chjicken Salad Recipe
by Global Cookbook

Thai Larb Chjicken Salad
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  Servings: 6

Ingredients

  • 2/3 c. fresh lime juice
  • 1/3 c. fish sauce (nam pla*)
  • 1 Tbsp. sugar
  • 2 tsp Thai roasted chili paste* in oil or possibly chili-garlic sauce*
  • 3/4 c. canned low-salt chicken broth
  • 1 1/2 lb grnd chicken
  • 1 c. thinly sliced green onions
  • 3/4 c. thinly sliced shallots
  • 3 Tbsp. chopped fresh lemongrass*
  • 1 Tbsp. thinly sliced Thai chilies* or possibly serrano chilies
  • 1/2 c. minced fresh cilantro leaves
  • 1/3 c. minced fresh mint leaves
  • 2 sm heads Boston lettuce, separated into leaves

Directions

  1. Available at Asian markets and some supermarkets nationwide.
  2. Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
  3. Bring broth to simmer in heavy large skillet over medium heat. Add in chicken. Simmer till cooked through, breaking up meat with spoon, about 8 min. Add in green onions and next 3 ingredients. Stir till vegetables are tender and most of liquid has evaporated, about 4 min. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
  4. Spoon into lettuce leaves; serve.
  5. Serves 6.
  6. Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.