Debbie Reid from Kyogle shares her favourite Thai recipe of Chicken Larb for Mother’s Day.
“This is my favourite (Thai) recipe in the world which I would appreciate someone to make for me on this grand day.”
Debbie’s family – I think that’s a hint.
Here it is, Chicken Larb
Ingredients
1 tablespoon peanut oil
1 dessertspoon of grated fresh ginger
1 teaspoon of minced lemon grass (I use from jar otherwise fresh)
2 fresh chillies (or as required) chopped
2 garlic cloves crushed
500g chicken mince
2 tablespoons of fresh lime juice
1 tablespoons of fish sauce
1 teaspoon of brown sugar
1 medium red onion thinly sliced
2 tablespoons shredded fresh mint
1 cup of chopped coriander(stems and leaves)
Rice to serve
Instructions
Heat oil in a large non-stick frying pan over medium heat. Add ginger, lemon grass, chillies and garlic and cook stirring for 1 minute.
Add chicken and cook stirring occasionally for 5 mins or until chicken is cooked.
Remove from heat and allow to cool slightly. Combine lime juice, fish sauce and sugar in a small jug and pour over chicken.
Add onion, coriander, and mint (reserving a few leaves for garnish) and toss gently.
Place on a plate with the garnish and serve with rice.
