' Le Cuvier - WP-Thai Chicken Larb on Butter Lettuce

WP-Thai Chicken Larb on Butter Lettuce

Thai Chicken Larb on Butter Lettuce

Excellent with Le Cuvier 2009 Viognier

Larb is considered the national dish of Laos. It is a salad comprised of minced meats (typically beef, chicken or pork but sometimes made with fish, & seasoned with Asian ingredients such as fish sauce, lime, mint & chilis. Peanuts may be used in instead of cashews in this recipe.

½ cup cashews, roasted & salted

1 Tbsp butter

chili powder (to sprinkle over toasted cashews)

For larb:

3 large chicken breasts

1 tsp salt

1 tsp pepper

1 Tbsp ginger, grated

2 Tbsp spicy mustard

4 Tbsp lime juice

3 Tbsp olive oil

½ onion, finely chopped

1 jalapeño pepper, finely chopped

1½ Tbsp tamarind paste

½ cup cilantro, chopped

1 tsp fish sauce (optional)

dash of cayenne (optional)

1 head butter lettuce leaves

To prepare cashews: melt butter in a small pan & sauté cashews until brown over medium heat. Sprinkle with chili powder. Drain on paper towel. (Nuts will crisp up as they cool.) Chop finely when cooled & set aside.

To prepare larb: Grind chicken breasts in food processor. Add salt, pepper, ginger, mustard & lime juice to chicken & pulse until blended. Sauté onion & jalapeño in olive oil in a heavy skillet. Add chicken mixture, stirring constantly until chicken is cooked. Remove from heat & cool chicken mixture. When cooled, add tamarind paste, chopped spicy cashews, fish sauce, cilantro & dash of cayenne. Scoop a few spoonfuls onto butter lettuce leaves & wrap.