Thai Larb
After my college graduation, I traveled with a group of friends to Thailand where we took a cooking class to learn about traditional Thai cuisine. We went to the market, shopped for ingredients and then went back to the kitchen to make our recipes. The class was one of the highlights of the trip, and this recipe is inspired by the larb I made that day.
Ingredients for your follicular phase: chicken, lime, pickled jalapeño, lettuce
Yields4 servings
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 pound (454 g) ground chicken
- 1 teaspoon chili powder
- 1 teaspoon Sriracha
- 2 Thai red chiles, diced
- 1 tablespoon (15 ml) fish sauce
- Juice of 2 limes
- Salt, to taste
- 1 teaspoon honey
- 3 scallions, chopped
- 1/4 (4 g) chopped cilantro
- 1/3 cup (18 g) chopped basil
- 1/2 cup (23 g) chopped mint
- 1/4 cup (30 g) diced shallots
- Lettuce (romaine or Bibb work best), to serve
- Pickled jalapeño, to serve
INSTRUCTIONS
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Heat a large cast-iron skillet over medium heat. Add the olive oil and garlic, and cook for 1 minute before adding the ground chicken. Stir often for 4 to 5 minutes, or until the chicken is fully cooked.
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Add the chili powder, Sriracha, chiles, fish sauce, lime juice, salt and honey. Mix so it’s evenly combined, and then add the cilantro, basil, mint and shallots, and remove from the heat. It’s ready to serve in lettuce leaf cups and topped with pickled jalapeños.
Credit Line
Reprinted with permission from Cooking in Sync with Your Cycle by Inbar Gavra. Page Street Publishing Co. 2024. Photo credit: Inbar Gavra.
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