Ingredients
Scale
- 1lb ground chicken
- Salt and pepper
- 2 small limes, juiced
- 2 TBS Thai fish sauce
- 1 TBS sugar
- 2 tsp Thai red curry paste
- 1 cup green onions, sliced thin
- 2/3 cup red onion, sliced thin
- 3 TBS fresh lemongrass, minced
- 1 TBS Thai or serrano chili peppers, sliced thin
- Fresh cilantro, chopped, for topping
- Fresh mint, chopped, for topping
- 1 head Boston or butter lettuce
Instructions
- Add the chicken to a large skillet over medium heat and season with salt and pepper. Cook until done, breaking up into tiny pieces with a spatula as it cooks. Remove most of the grease from the pan (I like to leave a little bit for moisture)
- While the chicken cooks, combine the lime juice, fish sauce, sugar, and red curry paste in a bowl.
- When the chicken is done and drained, add the green onion, red onion, lemongrass, and sliced chili peppers. Cook for about 5 minutes until the onions are starting to soften. Add the sauce, stir, and cook until heated through.
- Serve chicken larb on washed and dried lettuce leaves and top with desired amount of fresh cilantro and mint.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 1/4 of mixture
- Calories: 245
- Sugar: 6g
- Fat: 9.1g
- Saturated Fat: 2.8g
- Carbohydrates: 13.5g
- Fiber: 2.3g
- Protein: 25.9g
- Cholesterol: 70mg
