Ingredients
1 kg chicken mince{free range where possible}
2 tbls peanut oil
1 bunch coriander, roots chopped and leaves saved for garnish
5-6 kaffir lime leaves
4 shallots
5 garlic cloves
1 finger size knob ginger
1 cup chicken stock
2tbls fish sauce
1 tbls tamari
1 tbls palm sugar
1/2 red onion
3 chilli's chopped
lime wedges to garnish
1 cup jasmine rice
How to!
1. firstly slice your shallots, ginger, coriander roots and garlic and fry in a wok or pan with oil until nice and translucent.
2. Add your chicken mince and fry till your meat is browned and cooked, this should only take 7 or so minutes.
3. Add your chicken stock, fish sauce and tamari, sweeten to desire with your palm sugar and remember to get a nice balance of salty, sweet, spicy and pungent.
4. Cook for a further 5 minutes but remember to turn the heat down.
5. Once most of your stock is evaporated, add your sliced red onion, chilli and coriander leaves.
6. In a dry pan toast your jasmine rice until nicely roasted and all the rice is brown. Transfer to a mortar and grind to a fine powder.
7. add the rice to your larb and serve with lime wedges and sticky rice.