Day 7, Larb Salad with Chicken

This is the second day of preparing Thai cuisine.  Larb is good to eat as a salad or have it with a steamed rice.

2     tablespoons  jasmine rice
2     tablespoons  oil
500 gram ground/minced chicken
1    piece  red onion, minced
2    tablespoons fish sauce
2    tablespoons lemon juice(normally use lime juice)
2-3 teaspoons chilli powder, to taste
1    piece, small red chilli, sliced
1    tablespoon coarsely chopped fresh coriander
1    tablespoon green onions, coarsely chopped
1    tablespoon coarsely chopped fresh mint
1    piece lettuce (serve it sliced or separate the leaves)

Heat a pan over medium heat.  Add rice and cook, stirring until golden brown.  remove from heat.  Transfer to the bowl of a food processor and process until finely grounded.

Heat oil in a over high heat.  Add the minced onion and chicken, and break up the mince chicken with a wooden spoon.  Cook for about 5 minutes or until the chicken changes in colour.  Add the chilli powder, chilli, ground rice, fish sauce & lemon juice.  Stir and adjust the spices and saltiness according to taste.  Take off the pan from the heat and add the chopped coriander, fresh mint and green onions.

Spoon on lettuce leaves or serve it like in the picture below.

Note:  Larb moo is larb with pork.  Substitute an equal quantity ground pork for chicken and cook as above.

LAAB SALAD WITH CHICKEN