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Chicken Larb and Papaya Salad  

Chicken Larb and Papaya Salad  

Nothing warms us from the inside like a good spicy Thai dish

Chicken Larb

Chicken Laab
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  • 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, or one head green cabbage separated into leaves


  1. Place ground meats into a bowl, squeeze one lime over and stir. allow to marinate while preparing other ingredients as follows…
  2. Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
  3. Bring broth to simmer in heavy large skillet over medium heat. Add chicken.
  4. Simmer until cooked through, breaking up meat with spoon, about 8 minutes.
  5. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes.
  6. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
  7. Spoon into cabbage / lettuce leaves and serve ­ or set all ingredients out and let guests serve themselves.


  • A small plate or bowl of lime wedges would be a nice touch…
  • In traditional northern Thai cuisine, Laab (or Laarb) might be made with chicken, pork, turkey or even beef. Laab is often accompanied by a green papaya salad such as the one below, which we originally got via Chef Bobby Flay.

Papaya Salad

Papaya Salad
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  • 8 ounces string beans
  • 3 plum tomatoes
  • 1/2 cup roasted, unsalted peanuts
  • 2 large green papayas (1 pound each) peeled, seeded and julienned
  • 1/4 cup Thai fish sauce
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons sugar
  • 1 teaspoon minced garlic
  • 2 teaspoons red pepper flakes
  • 1/4 cup roughly chopped cilantro leaves


  • Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water.
  • Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove
    the seeds.
  • Slice the halves into 1/8­inch strips.
  • Roughly chop all but 2 tablespoons of peanuts. In a bowl, toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining
    peanuts and cilantro.

Recipes courtesy of Richard and Bella

Wine Choice: Options are open with this dish – especially if you are using pork or beef instead of chicken – but for this recipe, we want a crisp clean white with good acidity, and our first choice is one of our favorite grape varieties Gruner Veltliner, which is at its world class best in Austria. Hopler makes a lovely version (16.99 750ml). Hugl’s (1L) version at $14.99 is a delicious deal! You could also open a an Alsatian Riesling such as Keuntz Bas…2013… $17.99 ­ power­-packed with crisp, intense fruit and bracing acidity. We still think the Gruner will marry the fruit and veggie elements a tad better.



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