Keto 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.
Add chilli, ginger and garlic to TM bowl. Mince 3 Sec/Speed 9.
Scrape down the bowl. Add onion, shallots, Thai basil leaves and coriander to TM bowl. Chop 5 sec/ Speed 7.
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).
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)
Place the baby spinach in a ThermoServer and pour the chicken on top.
Stir the spinach and chicken until combined. Serve with lettuce cups.
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.
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.