NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Thai larb

Moderate

30

minutes

For

2-3

servings

To the cook

This goes in

  • 250 g planted.chicken Nature
  • 30 g uncooked jasmine rice
  • 1 tablespoon vegetable oil
  • ½ teaspoon chili powder (or to taste)
  • 7 teaspoons fresh lime juice (or to taste)
  • 6 teaspoons soya sauce (or to taste)
  • 1 teaspoon brown sugar
  • 1 small red onion, minced
  • 2 tablespoons coriander, chopped
  • 2 tablespoons spring onions, chopped
  • 10 mint leaves
  • 10 Thai basil leaves
  • Small lettuce leaves
  • Cucumber sticks

Ingredients

Ingredients

Preparation

  1. Heat a frying pan over medium-high heat. Add uncooked rice and toast it until golden brown. Let it cool, then add to a mixer and process it into a coarse powder.
  2. Use your hands to tear planted.chicken pieces into thin strips.
  3. Heat the vegetable oil in a frying pan and sauté the planted.chicken until golden brown (about 5 minutes).
  4. Place the planted.chicken in a dish. Let it cool a bit and then gently stir the rest of the ingredients in. Season to taste.
  5. Serve with cucumber sticks and lettuce leaves.

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