I’ve been on a bit of a health kick lately - which just means I’ve traded the past two years of couch time for some higher levels of activity- nothing too dramatic. When you’re living in New York City where gym memberships and group classes are more than a week’s worth of groceries, you definitely want to see some results; so it’s inevitable that I’ve adjusted my diet slightly and of course, without sacrificing any flavor.

On the days when I’m looking for something with more protein, I like to make larb (laab) and eat it wrapped in crunch lettuce. Traditionally, made with pork - and possibly the best way to consume it - larb is one of my favorite southeast Asian dishes.

The combination of flavor-filled protein, spices and fresh herbs is the perfect meal when you’re looking for something simple yet delicious.

INGREDIENTS

1 lb ground chicken or protein of choice

3 cloves - 1 head garlic, minced (adjust to your preference)

1 tbsp roasted rice powder (khao khua) - easy recipe below

1 tbsp red chili pepper powder

1/3 cup fish sauce

3 green Thai chilis, chopped

4 sprigs of (Thai) basil, chopped

1/4 red onion, thinly sliced

2 sprigs of mint, stems removed

4 sprigs cilantro, stems removed (optional)

1 head iceburg lettuce, leaves separated

3 birds eye chili, chopped (optional)

METHOD

[Skip step if you buy packaged roasted rice powder (khao khua)]

Wash jasmine or glutinous rice thoroughly and dry. Heat a pan on medium-high, then add rice. Cook for about 10 minutes or until golden brown. Let cool. 

Transfer rice to a pestle and mortar or a spice grinder. Ground to your desired coarseness. Set aside for use, or store in a airtight container for future use. 

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Heat neutral oil in a pan on medium-high.  Add garlic and cook until fragrant. Add ground chicken and a pinch of salt.  Let simmer for 5 minutes or until chicken is thoroughly cooked. 

Drop heat to low and stir in rice powder, chili powder and fish sauce. Then, add in basil and Thai green chilies and cook for 1-2 more minutes.

Turn off heat and add in red onion, mint and cilantro. Serve with iceberg lettuce or over rice.