The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Chicken Larb & Papaya Salad


Chicken Larb & Papaya Salad

Ingredients:

Allergens in bold

Diced Chicken Thigh

Kecap Manis (soya)

Crushed Garlic (sulphur dioxide and sulphites)

Raw Papaya

Carrot

Red Onion

Spring Onion

Red Chilli

Lemongrass

Lime

Soy Sauce (gluten, soya)

White Sugar

Mint

Coriander

Thai Basil

Peanuts (peanuts)

Nutritional Information:

Per serving: Energy (kcal) 500 Fat 19g of which saturates 3g Carbohydrates 52g of which sugars 21g Protein 44g Salt 1.79g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

 

Recipe Description:

The Lao people of Laos and northern Thailand have often been unfairly eclipsed, their identities and culture rolled into a homogenised concept of Thai-ness. Often mislabelled in restaurants around the world as Thai food, Laotian larb deserves its own distinct place in the hallowed halls of Asian cuisine. This minty salad of minced meat and raw vegetables has a distinctively zesty, cooling freshness, bolstered by the typically Lao fondness for unripe tropical fruit in savoury dishes, such as this piquant green papaya.

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  • Preparation time:

    For 2 - 45 minsFor 4 - 55 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 55 mins

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