Thai larb chicken lettuce cups
1 tbsp olive oil
600g minced chicken breast
2 shallots, diced
¼ red onion, diced
1 clove garlic, very finely minced
1 long red chillie, finely chopped
1 tbsp fish sauce
½ lime, juiced
1 tsp soy sauce
1 head iceberg lettuce, leaves separated into “cups”
1 handful of coriander
1 handful of mint
1 handful of Thai basil
Heat a wok over high heat. When hot, swirl in ½ of the oil and add the chicken. Use your spatula to break up the meat and spread out over the surface of the pan. Cook until all browned
Push the cooked chicken to one side of the pan and swirl in the remaining ½ of oil.
To the oil, add the shallots, red onion, garlic, and fresh chiles and sauté the aromatics until fragrant, about 30 seconds.
Add the fish sauce, lime juice, and soy sauce.
Serve with lettuce cups and herbs.
Share this article