Chicken Larb & Cucumber with Red Curry Almond Butter
Chicken Larb & Cucumber with Red Curry Almond Butter
Course: Recipes, MainDifficulty: EasyServings
2-4
servingsTotal time
20
minutesIngredients
400g chicken mince
2 – 3 red bullet chillies (optional)
6 garlic cloves, chopped
1 tablespoon sesame oil
1 small white onion, sliced
1 tablespoon soy sauce
1 1/2 tablespoons oyster sauce
1/2 tablespoon dark soyÂ
1 teaspoon honey
- Red Curry Almond Butter
3 tablespoons almond butter
1 tablespoon sriracha / red chilli sauce
- To serve
Fresh basil
Sliced cucumber
Lettuce leaves
Lime wedgesÂ
Directions
- Using a pestle and mortal, crush the red chilli (if using) and garlic together. Mix the soy sauce, oyster sauce, dark soy and honey together and set aside. Mix the ingredients for the Red Curry Almond Butter and set aside.
- Heat sesame oil in a wok over a medium high heat and add garlic chilli paste. Cook for 1 minute and add the minced chicken. Spread the chicken out and let it cook for about 1 – 2 minutes till browned. Using a spatula, break the chicken apart and let it cook for a further 2 minutes. Add sauce and onions and sauté for a further 2 – 3 minutes. Top with fresh basil. Â
- Serve larb with sliced cucumber, lettuce leaves and plenty of lime & sauce. For a more filling meal, steam some rice on the side.
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