Author: Lily MazzarellaIngredients
1 lb ground chicken breast or thigh
1 sm shallot, diced
1 small shallot, diced
1 knob ginger, peeled and grated
1 finely diced hot chili pepper If no nightshade sensitivity
1 stem lemongrass, white portion only, crushed and finely chopped
Zest of 1 lime
1 bunch cilantro (or, if cilantro leaves, Thai basil) stems removed and chopped
1-2 tbsp coconut aminos
1 tbsp fish sauce
Coconut oil for sautéing
Butter lettuce or romaine leaves for serving
Instructions
In a small bowl, combine lime juice, 1⁄2 the lime zest, coconut aminos, and fish sauce and set aside.
In a large sauté pan, melt 1 tbsp coconut oil. Add shallot, ginger, chili (if using), and lemongrass. Sauté until shallot is translucent and the whole mixture is fragrant.
Add the chicken, and with a spatula, break up the meat and mix with the shallot. When the meat is mostly cooked, add the lime juice mixture and stir to combine thoroughly with the chicken.
Add the chopped cilantro and the rest of the lime zest, and turn off the heat. Stir to combine, and allow to sit for 15 minutes to let flavors meld. Adjust flavors by adding more coconut aminos or fish sauce, or a dash of sesame oil.
Spoon larb into lettuce leaves and enjoy!