Larb Lettuce Cups are a Thai style ground chicken appetizer with herbs, flavored with peanuts and the traditional flavors of hot, sour, salty, and sweet.
Larb Lettuce Cups
By Sue Lau | Palatable Pastime
Larb Lettuce Cups are my recipe of the day with the blogging group Improv Cooking Challenge. We get together once a month to create a recipe utilizing two very specific ingredients. This month the options were putting meat and nuts together into one recipe.
This recipe has been in my files for a little while, so I am glad to be able to share it with you.
It is pretty much low carb, as the traditional recipe uses ground rice in it as a thickener. I have opted to use peanut flour/meal in this one. It does double duty to thicken and add the nutty flavor you want without added starch.
Being low carb, I also utilized stevia, which is one of my sugarless sweeteners of choice that I use. You can use brown sugar if it doesn’t matter to you.
While this is listed as an appetizer I would actually eat this for my dinner, where it serves two. I love having light foods like this when the weather warms and I don’t want a heavy meal.
Check out what the other bloggers have made!
Improv Cooking Challenge: May 2020
Ingredients: Meat and Nuts
-
- Baked Sajji Chicken by Sneha’s Recipe
- Grilled Chicken Salad with Walnut Vinaigrette by A Day in the Life on the Farm
- Larb Lettuce Cups by Palatable Pastime (You are Here!)
- Chicken Pad Thai by Making Miracles
- Ghanian Kyinkyinga Kebabs by Pandemonium Noshery
- Thai Cashew Beef by Cookaholic Wife
- Almond Chicken by Sid’s Sea Palm Cooking
Larb Lettuce Cups
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Larb Lettuce Cups
Larb Lettuce Cups
Ingredients
Larb Chicken:
- 1 pound ground chicken
- 2 tablespoons oil
- 1 tablespoon lemongrass paste
- 1 cup chopped red onion
- 2 teaspoons ginger
- 1 tablespoon fish sauce
- 3 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon dried red chili flakes
- 2 teaspoons garlic
- 1/4 cup peanut meal
- 1 tablespoon stevia granular or other sweetener to taste
Accompaniments:
- mint
- cilantro
- basil
- lime wedges
- lettuce leaves
Instructions
- Brown and crumble ground chicken in the oil with the lemongrass paste, red onion and ginger.
- Stir in the remaining larb ingredients and simmer a few minutes until mostly dry.
- Serve larb on lettuce leaves topped with herbs and a squeeze of lime.
Notes
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