This recipe is by no means authentic, and I’ve turned it into a sort of easy red curry-meets-larb situation but the results are delicious and healthy. All you need is 20 minutes and a skillet and you’re set.
- 1 red onion, thinly sliced
- 1 3-inch piece ginger, peeled and cut into thin matchsticks
- 2 cups cooked jasmine rice
- 1 tablespoon Thai red curry paste
- 3 tablespoons lime juice
- 1 tablespoon plus 1 1/2 teaspoons fish sauce
- 1 tablespoon plus 1 teaspoon sugar
- 2 tablespoons plus 2 teaspoons avocado oil
- 1 pound ground chicken
- 1 serrano chile, thinly sliced
- 1 cup salted dry-roasted peanuts
- 1 cup cilantro leaves
- 1/2 cup mint leaves
- Lettuce leaves and lime wedges, for serving
- Place red onion and ginger in a medium bowl of ice water and let soak while you prepare the chicken and rice.
- Using your hands, toss rice and half of curry paste in a medium bowl to roughly coat. Set aside.
- Stir lime juice, fish sauce, and sugar in a large bowl until sugar is dissolved.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Add chicken and spread into a thin, even layer; season with salt. Cook, undisturbed, until golden brown underneath, about 5 minutes. Add remaining curry paste and cook, stirring and breaking up into bite-size pieces, until chicken is cooked through, about 2 minutes. Transfer to bowl with dressing.
- Heat remaining 2 teaspoons oil in the same skillet. Add reserved rice mixture and cook, undisturbed, until slightly golden underneath, about 5 minutes. Continue to cook, stirring occasionally, 1-2 minutes. Remove from heat and add to bowl with dressing and chicken.
- Drain red onion and ginger; add to bowl with chicken and rice, along with chile, peanuts, cilantro, and mint. Mix to combine.
- Transfer rice mixture to a platter. Serve with lettuce for wrapping and lime wedges for squeezing over.