Larb: A delicious Thai-style salad
|Red chili||2 , sliced|
|Lemongrass stalk||1 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|Chicken thigh||1 2857⁄10000 Pound (600 gram)|
|Fish sauce||2 Tablespoon|
|Chili sauce||4 Tablespoon|
|Shallots||2 , sliced|
|Lime||1 (zest and juice)|
|Coriander||1⁄4 Cup (4 tbs) (cilantro)|
|Mint||1⁄4 Cup (4 tbs)|
|White rice||1 Tablespoon|
|Raw peanuts||1 1⁄2 Tablespoon|
|Lettuce||1 (to serve)|
Place the chicken in a food processor and pulse until a rough mince is formed.
Heat a wok over a high heat and oil if required. Saute the garlic and chilli for 20 seconds, then brown the chicken, stirring occasionally. This should take about 5 or 6 minutes.
In a small mixing bowl combine the fish sauce, chilli sauce and lime zest and juice and adjust flavours to taste.
In a dry frying pan or skillet toast the rice until golden. Repeat with the peanuts.
Using a pestle and mortar, or spice grinder, grind the rice to a rough powder, set aside. Roughly chop or crush the peanuts.
In a large mixing bowl combine the cooked chicken, sauce, rice, nuts and chopped herbs and toss.
Serve on a bed of lettuce.