Healthy Thai Chicken Salad Thai Larb

Healthy Thai Chicken Salad Thai Larb - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Made with either chicken or pork mince

Thai Larb Salad is a staple dish in Thailand, you will find it in restaurants and also as street food. The toasted rice known khao kua gives it a crunchy texture with a popcorn like roasted fragrance, this is what makes it so special. My version is heavier on the greens making it a very healthy meal, but you can vary the quantities and add more meat if you prefer. It’s cooked without oil and it’s all about the fresh aromatic flavours. This healthy Thai chicken salad is also made with pork, so chose your protein. Traditionally it’s mainly a pork salad but I know most people will select the chicken salad option. Buy a good chicken mince that has thighs and not just breast, you don’t want this to be dry. You can also add half a teaspoon of sugar as most Thai cooks will suggest, however being healthy I’m leaving it out. Go for palm sugar if you chose to do so. Best about this healthy Thay chicken salad is that it’s cooked all in one pan. Happy cooking!

Ingredients

300g Minced pork
2 fresh limes
½-1 tbsp dry chilli flakes
2 Spring onions (scallion)
1 cup fresh coriander leaves
1 cup fresh mint leaves
2 shallots
1 tbsp palm sugar (optional)
2 tbsp fish sauce
2 tbsp jasmine, sticky or basmati rice
Black pepper

Steps

Step 1
On medium heat, toast the rice in a dry pan until it smells like popcorn. It should take 10-15 minutes, you want it golden brown. Place in a mortar and pestle and pound until fine. Set aside.
Step 2
Wash your mint, coriander and spring onions, pluck the leaves off the mint and coriander stems. Chop coarsely along with the spring onions (scallions) set aside.
Step 3
Peel and finely slice the shallots. Set aside.
Step 4
Juice the two whole limes. Set aside.
Step 5
Place a wok or frying pan on medium to high heat, add a little water, barely enough to cover bottom of pan. Add one tablespoon of fish sauce (and optional the sugar) Add your pork or chicken mince, breaking it up as it cooks. Add the chili and black pepper. Cook until the juices have evaporated from the pan and meat is just about dry. Turn off the heat.
Step 6
To the same pan, add the shallots, all the greens, one tablespoon of fish sauce, the lime juice, three quarters of the toasted rice powder, mix well. Place on serving plate and sprinkle the rest of the toasted rice. Optional, garnish with lime cheek, chili and coriander leaves. Serve with hot plain rice.