I have to confess, I was not very good at cooking Thai food when I was in Thailand. (I am Thai, by the way.) Though I had many excuses for not being good. For one thing, there were pretty of food around that I didn’t even bother learning how to cook back then. But since I have lived in the U.S., I crave “my food” most often, and buying them is not always an option. So I learn how to cook.
This is the modified version of Larb. (For some of you who are not familiar with Larb, it is sort of Thai spicy salad.) I am trying to use ingredients that are easy to find, and will be used for this blog’s future recipes (a bit of ulterior motive, I know I know 🙂
It is very easy to make, and it’s ready in minutes. You can also substitute chicken sausage with any ground meat you prefer. I prefer sausage because it has already been flavored, so I can cut preparation time in half.
- 2 cloves garlic
- 1/3 cup fresh lime juice
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons chili paste with soya bean oil (medium hot)
- 1/4 teaspoon agave nectar
- a pinch of red chili pepper (optional)
- handful of mint leaves
- 1 pounds chicken sausage
- 1/2 cup coarsely chopped mint leaves
- a handful chopped sprouts
- 3 radishes, thinly sliced
- 1 teaspoon lime zest
- 8 cherry tomatoes, cut in half
- 2 tablespoons peanut oil or canola oil
- Blend all ingredients in the blender; set dressing aside.
- marinate chicken sausage with 2 tablespoons dressing, at least 30 minutes.
- Heat 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat. Add sausage and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes. Put in the bowl.
- Put the rest of vegetables in the bowl & drizzle with remaining dressing
- Serve immediately with iceberg lettuce or hearts of romaine leaves