This is a really authentic recipe for Thai Chicken Lettuce Cups (Larb Gai). It is super fast to make, incredibly fresh but full of fragrance and a hit of spice. Serve it up with a bowl of rice for a satisfying yet healthy meal! Adapted from a recipe by a great Australian food blog, Chew Town
. Cook time assumes you opt to use cornstarch / cornflour instead of toasting and grinding rice for the sauce thickener.
1. The traditional way in Thailand to thicken sauces is to toast then grind rice. A quicker way to do this is to use cornstarch / cornflour so I have provided directions for this too.
But this is an optional step. It makes a difference because the sauce coats the chicken a bit better. But it isn't critical!
2. Peel the stringy, tough, outside layers off the lemongrass and just use the bottom 7 - 10cm / 3 to 4" of he lemongrass.
3. This can be eaten with your hands by folding the lettuce leaves around the filling, or over rice. It can also be served as appetisers by using very small lettuce leaves.
4. Nutrition assumes 3 servings and that this is made using chicken breast mince.