Chicken Thai Larb
Chicken Thai Larb

Ingredients

Method

  • 1 tbsp oil
  • 2 chicken breasts, minced
  • Salt and pepper
  • 2 tbsp Thai fish sauce
  • 1 lime, juice only
  • 1 tsp sugar
  • 3 spring onions, chopped
  • 1⁄4 cucumber, diced
  • 2 red chillies, sliced
  • 1 cm piece of ginger, chopped
  • 1⁄2 bunch each of mint and coriander, chopped
  • 1 handful salted peanuts
  • 12 iceberg lettuce leaves, to use as cups
  • Drizzle the oil into a hot frying pan, and chuck in the chicken mince. Cook for 5 minutes or until cooked through, then place in a colander over a bowl to drain off any juices.
  • Pour the lime juice and fish sauce into a bowl with the sugar, then add the spring onions, cucumber, ginger, herbs, red chilli, and peanuts, and stir to combine. Toss in the chicken, and mix. Place the mixture into the lettuce cups, and garnish with some mint leaves. Serve immediately.
30 mins
4 serving
This recipe pairs perfectly with the Russell & Suitor 'Cazadora' Gewurztraminer 2019 from Pipers River, Australia.

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