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Thai Larb

Jeanne Thiel Kelley
  • minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Chicken breasts, skinless boneless

8

Iceberg lettuce or hearts of romaine, small leaves

1

Cilantro, leaves and stems tender

1

Garlic clove

2

Kaffir lime, leaves

2 tbsp

Lemongrass

1/2 cup

Shallots

1

Thai chile, small red

2 2/3 tbsp

Fish sauce

1/3 cup

Lime juice, fresh

1/2 tsp

Sriracha sauce

2 tbsp

Brown sugar, packed light

1 tsp

Kosher salt

3 tbsp

Peanut oil or canola oil