Tuesday, February 9, 2010

Thai LArb Salad


1 cup fresh lime/lemon juice (I use 6 limes and 2 lemons)
1/3 cup fish sauce
1 tablespoon of minced garlic
1 tablespoon sugar
2 teaspoons Thai roasted chili paste in oil or chili-garlic sauce
3/4 cup chicken broth
1 1/2 pounds ground chicken or turkey...get low fat as you can't drain the meat.
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots or white onions
3 tablespoons minced fresh lemongrass (I get a lemongrass squeeze bottle found in the produce refrigerater section)
1/2 Habanero pepper or 2 red chillis, finely diced
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
2 small heads Boston lettuce, separated into leaves

Whisk first 5 ingredients in medium bowl to blend; reserve sauce.
Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper. Spoon into lettuce leaves; serve.

Thanks Brina McNurlin Bunt, I will for sure try this one! :)

No comments:

Post a Comment