Who doesn’t love Thai food? Thai cuisine features a vast combination of fresh herbs and spices and is relatively healthy compared to heavier Asian cuisines such as Chinese. That said, the Thai food we get from take-away restaurants often contains copious amounts of palm sugar, which in my opinion, is not necessary. As such, I present to you my healthy sugar-free Chicken Larb.
In addition to being sugar-free, my larb recipe omits onion, making it perfect for those who don’t like raw onion or shallots. This recipe is also great for nursing mothers as experts often advise that a mothers’ consumption of onion isn’t great for breastfed newborns. This recipe also provides an excellent opportunity to use chicken thigh too.
Now, please don’t think this dish is sub-standard because I have chosen to use an otherwise ‘secondary’ cut of meat. Albeit brown and ugly with fat trimmed edges, compared to chicken breast, chicken thigh is cheaper to purchase, less likely to dry-out during cooking and most importantly, it is actually fuller in flavour. Because it has a fatty component, it is also perfect for making your own mince. Now, doesn’t that sound more appealing than buying a tray of store-bought mince as who knows what goes into that, right?
I use organic chicken thighs for this recipe, but free-range chicken thighs would also be an acceptable substitute.
This larb recipe goes perfectly with my Coconut Quinoa too!
- wok or large frying-pan
- mortar & pestle
- food processor
- 2 tbs brown rice
- 500g chicken thigh
- 4 kaffir lime leaves, finely chopped
- 1 stalk lemon grass, finely chopped
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 2 cups mixed herbs, loosely packed (mint, coriander & basil)
- 1-2 fresh chillies
- Add the brown rice to the dry wok or frying pan and cook over high heat, stirring constantly for 2-3 minutes until it is lightly toasted.
- Transfer the rice to a mortar & pestle and grind to a fine grainy-powder consistency. Set aside.
- In a food processor, whiz the chicken thighs, kaffir lime leaves and lemongrass for 10-20 seconds, or until a mince-meat consistency is achieved.
- Return the wok or frying pan to high heat, add the fish sauce, lime juice, chicken, kaffir lime leaves and lemongrass and cook for several minutes until the mince is cooked through.
- Once cooked, stir through the ground brown rice and mixed herbs.
- Transfer to a serving dish, garnish with fresh chilli and serve immediately while hot.
Store in an airtight container in the fridge for up to 48 hours, or in the freezer for up to 3 months.
Serve with my Coconut Quinoa and/or stir-fried vegetables.