Larb (Thai Chicken Salad)

Ingredients:

• • 2/3 cup fresh lime juice

  • 1/3 cup fish sauce (nam pla)

  • 1 tablespoon sugar

  • 2 teaspoons Thai roasted chili paste in oil or chili-garlic sauce

  • 3/4 cup canned low-salt chicken broth

  • 1 1/2 pounds ground chicken

  • 1 cup thinly sliced green onions

  • 3/4 cup thinly sliced shallots

  • 3 tablespoons minced fresh lemongrass

  • 1 tablespoon thinly sliced Thai chilies or serrano chilies

  • 1/2 cup chopped fresh cilantro leaves

  • 1/3 cup chopped fresh mint leaves

  • 2 small heads Boston lettuce, separated into leaves

Instructions:

• 1. Whisk first 4 ingredients in medium bowl to blend; reserve sauce.

  2. Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.

  3. Spoon into lettuce leaves; serve.

From epicurious.com