Larb Gai - Thai Chicken Salad

I was watching Anthony Bourdain in No Reservations tonight - he was in Cambodia - made me hungry for Thai Chicken Salad.
Larb Gai is super easy. I do all the prep work in advance. Once the veggies are cut up, the cooking is easy as pie and one recipe makes a great meal for four.




Dressing:
whisk together - 2 Tbs. Thai fish sauce, 4 Tbs lime juice, 2 heaping Tbs. brown sugar. Set aside.

Thinly slice:
1 large shallot
1 small red onion
4 seeded red jalapenos
the tender inner cores of three stalks of lemon grass (peel down to the soft stuff)
Saute above ingredients in a small amount of oil - sprinkle on 1 tsp. sugar and cook until nicely caramelized. Turn off the heat and set aside.

Chop:
4 green onions
1/2 bunch cilantro
1 bunch Thai basil (or regular basil)
few sprigs mint

Saute:
1 1/2 lb ground white meat turkey or chicken in small amount of oil. Cook completely through. Add herbs and continue to cook until herbs wilt. Whisk 2 tsp. roasted red curry paste with 1/2 cup chicken stock. Stir into chicken mixture. Sprinkle over 2 Tbs. toasted rice powder or garbanzo bean flour. Continue to cook until liquid has evaporated. Remove from heat and pour into a glass bowl. Toss with dressing.

Slice any type of lettuce or spinach, divide onto four plates. Spoon on chicken mixture and top with caramelized onion mixture.

Yum!