Chicken Larb & Papaya Salad

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Ingredients:

For 2 (For 4)

Diced Chicken Thigh: 1 pack (2 packs)

Kecap Manis: 1 pod (2 pods)

Crushed Garlic: 1 sachet (2 sachets)

Raw Papaya: 1 (2)

Carrot: 1 (2)

Spring Onion: 1 bunch (2 bunches)

Mint : 1 bunch (2 bunches)

Thai Basil: 1 bunch (2 bunches)

Coriander: 1 bunch (2 bunches)

Peanuts: 1 pod (2 pods)

Red Onion: 1 (2)

Red Chilli: 1 (2)

Lemongrass: 1 (2)

Lime: 1 (2)

Soy Sauce: 2 sachets (4 sachets)

Sugar: ½ sachet (1 sachet)

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.

  • Preparation time:

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

    For 2 - 45 minsFor 4 - 55 mins