Recipe: Jane Strode.

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Chicken, Easy recipes
Convenience recipes: four or less

Australian House & Garden recipe for chicken larb.

INGREDIENTS

2 bird's eye chillis, tops trimmed
2 lemongrass stalks, cut into 2cm pieces
½ medium red onion
2 garlic cloves
1 tbsp whole white peppercorns
2 tsp coriander seeds
10 coriander roots, washed
150ml vegetable oil
500g chicken thigh mince
Juice of 3 limes
40g palm sugar
¼-1/3 cup (60-80ml) fish sauce
½ medium cabbage, shredded
6 kaffir lime leaves, thinly sliced
¾ cup loosely packed mint leaves
¾ cup loosely packed coriander leaves
½ cup loosely packed Vietnamese mint

METHOD

1 Place chilli, lemongrass, onion, garlic, pepper, coriander seeds and roots and 100ml oil in a bowl and puree to a smooth paste with a stick blender.

2 Heat remaining oil in a wok over low heat and fry paste until fragrant and starting to colour, about 10mins. Add chicken and fry over high heat until cooked through, about 5mins. Add lime juice and palm sugar and stir to dissolve sugar, about 2mins. Season to taste with fish sauce. Spoon chicken onto cabbage and garnish with lime leaves and herbs.