As I have said before, I love Thai food. The flavors are bright, exciting and spicy. Unfortunately, it’s also usually full of sugar and soy too. So, I’ve been adjusting recipes to make them Whole 30 compliant.
I’ve been utilizing the meat grinder attachment on my Kitchen Aid mixer. For this recipe I used chicken thighs and ground them together with the rest of the ingredients. If you don’t have a meat grinder, don’t worry. You can purchase already ground chicken, mix in the other ingredients, marinate, and then follow the cooking instructions.
1 pound chicken thighs
1 medium shallot finely minced
¼ cup Thai Basil leaves-chopped
¼ cup mint leaves-chopped
4 fresh Thai green chilies- stems trimmed and finely chopped
3 Tablespoons lime juice
3 Tablespoons fish sauce
Kitchen equipment needed:
Meat grinder or food processor
- Start by chopping the shallot, Thai basil, mint leaves, and Thai chilies.
- Cube the chicken thighs into small chunks.
- Mix the chicken with the herbs, shallot, chilies, lime juice, and fish sauce in a bowl. Let the chicken marinate for 1 hour.
- Once marinating is done use the meat grinder to grind the chicken. There will be extra liquid at the bottom of the bowl once the meat is ground. Just mix the liquid back into the meat mixture once the chicken is ground.
- Fry the meat in a skillet until the chicken is fully cooked.
It’s simple and delicious too! I served the Larb over some Asian slaw and with cucumbers. But it is great served in lettuce boats too. By the way chopping herbs is something that I have always struggled to keep neat. Check out this YouTube tutorial by Gordan Ramasy. It’s really helpful.