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Fragrant Cashew Chicken with Lime
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Street-Style Larb over Jasmine Rice
Deeply satisfying Larb over Jasmine Rice, layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb larb
- 1/4 cup fish sauce
- 2 tbsp lime
- 1 cup garlic
- 3 cloves Thai chiles
- 1 tsp palm sugar
- 1/2 cup fresh cilantro
- to taste good finishing oil
Method
Step by step
- Pat the larb dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the larb, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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