Spicy Chicken Larb with Thai-Style Roasted Cabbage


  • 1 tsp. fish sauce
  • Kosher salt
  • 1 lb. ground chicken
  • 1 Tbs. fresh lime juice; more to taste
  • ¼ cup coarsely chopped dry-roasted peanuts
  • 1 tsp. minced garlic
  • 1 Tbs. light or dark brown sugar
  • + 9 more ingredients
    • Thai-Style Roasted Cabbage
    • 1 Thai bird chile, half seeded and minced, half cut into rings and reserved for garnish, if desired
    • ½ tsp. sambal oelek; more to taste
    • 3 to 4 scallions, green parts only, thinly sliced on a diagonal (about ¼ cup)
    • 3 Tbs. grapeseed or vegetable oil
    • 1-½ cups finely chopped sweet onion
    • 3 Tbs. soy sauce
    • 1 tsp. finely grated lime zest; more to taste
    • ½ cup coarsely chopped fresh cilantro

In a small bowl, whisk the soy sauce, sugar, fish sauce, and sambal oelek. In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the onion and minced chile, and cook, stirring frequently, until the onion begins to soften, 2 to 3 minutes. Add the garlic and cook just until fragra...

View full recipe at Fine Cooking


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