This is an Asian dish, ‘Chicken Larb Kai’, a Paleo friendly recipe, absolutely delicious, and easy to make. I got my organic chicken in Downey’s butcher in Terenure. This recipe serves 3.
3 organic chicken breasts
1 tbs coconut oil
1 chilli, chopped
1 garlic clove, finely chopped
3 cup chicken stock
1/2 tsp red curry paste
2 tsp fish sauce (non-paleo), or 1 tsp salt
4 tbs lemon juice
1/2 cup mint leaves, finely chopped
1 bunch coriander, finely chopped
1 red onion, finely sliced
Place chicken breasts in a food processor and mince.
Heat oil in a large pan on medium-high heat. Add oil, chilli and garlic and fry for 1 minute. Add ground chicken and stir continuously until cooked through, making sure to break up any large lumps.
Add the chicken stock and simmer for 8-10 minutes, or until liquid has absorbed. Add curry paste, fish sauce (or salt), lemon juice and simmer for a further 2-3 minutes.
Remove pan from heat, add mint, coriander and onion and combine well. Leave covered for a further 2 minutes before serving.