Thai Chicken Larb is a super quick recipe & it ticks all the boxes for flavour & low carb health! The recipe is adapted from a class I did in Koh Samui, so is full of authentic flavours.
2TBSbrown sugar or xylitolor for keto use 2 TBS xylitol or 1 TBS Monk fruit sweetener
1TBSoyster sauce
100gbaby spinach
1limejuice only
½iceberg lettuceor baby cos lettuce
Instructions
Add chilli, ginger and garlic to TM bowl. Mince 3 Sec/Speed 9.
20 g ginger, 4 fresh red chilli, 20 g garlic
Scrape down the bowl. Add onion, shallots, Thai basil leaves and coriander to TM bowl. Chop 5 sec/ Speed 7.
200 g onion, 10 Thai Basil Leaves, 3 shallots, 20 g coriander
Scrape down the bowl. Repeat the chop if necessary. Chop 3 sec/Speed 6.
Add oil to the bowl. Cook 5 min/Varoma/Speed 1 (MC OUT).
1 TBS vegetable oil
Add the mince, fish sauce, juice, soy sauce, oyster sauce, kaffir lime leaves and brown sugar. Cook 10 min/Varoma/ .5 (Reverse Blade) (MC OUT)
650 g chicken mince, 1 ½ TBS fish sauce, 1 ½ TBS soy sauce, 3 kaffir lime leaves, 1 TBS oyster sauce, 1 lime, 2 TBS brown sugar or xylitol
Place the baby spinach in a ThermoServer and pour the chicken on top.
100 g baby spinach
Stir the spinach and chicken until combined. Serve with lettuce cups.
½ iceberg lettuce
Notes
As with any Thai dish, the flavours can be adjusted to suit your own personal taste.The long red chillies I use are extremely mild in heat. Feel free to substitute with one hot chilli if you like a more fiery dish or omit the chilli altogether if you don't like spicy food.NOTE:The recipe will serve 4 people as an entree or 2 as a main meal. By adding rice and Thai Chili Paste (Nam Prik Pao) the dish will serve 4 as a light main.