zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Chicken larb with lime radishes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicken larb with lime radishes

    • High in protein
    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 4

    Ingredients

    1½ tbsp fish sauce
    2 limes, juice, plus extra wedges to serve
    2 tsp light brown soft sugar
    2 tbsp groundnut oil
    3 shallots, finely sliced
    1 red chilli, deseeded and finely sliced
    2 garlic cloves, finely grated
    15g fresh root ginger, finely grated
    500g skinless chicken thigh fillets, finely chopped
    100g radishes, finely sliced
    2 little gem lettuces
    ½ x 28g pack coriander, leaves roughly chopped
    few sprigs mint, leaves picked and chopped
    40g roasted peanuts, roughly chopped

    1½ tbsp fish sauce
    2 limes, juice, plus extra wedges to serve
    2 tsp light brown soft sugar
    2 tbsp groundnut oil
    3 shallots, finely sliced
    1 red chilli, deseeded and finely sliced
    2 garlic cloves, finely grated
    15g fresh root ginger, 
    finely grated
    500g skinless chicken thigh fillets, finely chopped 
    100g radishes, finely sliced
    2 little gem lettuces 
    ½ x 28g pack coriander, leaves roughly chopped
    few sprigs mint, leaves picked and chopped 
    40g roasted peanuts, roughly chopped
     

    Method

    1. To make the dressing, whisk together the fish sauce, lime juice and sugar in a bowl; season, then set aside. 

    2. Set a large frying pan or wok over a medium heat and pour in the oil. When hot, add the shallots, chilli, garlic and ginger. Fry for 1-2 minutes until starting to soften, then add the chicken. Cook for 15-20 minutes, until thoroughly cooked, the juices run clear and there is no pink meat, then remove from the heat. Stir the dressing and radishes through the chicken. 

    3. Trim the lettuces and separate the leaves. Fill each little gem leaf ‘boat’ with a spoonful of the meat and radish mixture, then top with some herbs and peanuts. Alternatively, serve everything separately and let people help themselves, building their own ‘boats’. Serve with extra lime wedges and sriracha or sweet chilli sauce, if liked.

    Your recipe note

    Edit your recipe note

    Waste not: fresh root ginger: Seal leftover peeled ginger in an airtight, freezeproof container and freeze for up to 4 months. it can be grated straight from frozen.

    Comments

    Average user rating

    0 stars

    Glossary