Kalette and chicken larb

Recipe by: Jordan Theodoros

Serves  4 as a main or 8 as an entree

  • 160g Kalettes cut into wedges
  • 1 chicken breast cut into fine dice
  • 100ml chicken stock
  • 1 shallot finely sliced
  • 1 chilli, finely sliced
  • ½ bunch mint leaves
  • ½ bunch coriander leaves
  • ½ bunch thai basil, leaves picked
  • 1 tsp  chilli flakes
  • 3 stalks lemon grass, finely sliced
  • 160g kalettes, shredded
  • 2 spring onions, sliced
  • 3 tblspns fish sauce
  • 2 ½ Limes, juiced (to taste)
  • Lime to garnish
  • Toasted rice  to garnish (optional)
  • Fried rice paper or casava crackers to serve
  • 2 small cucumbers to serve

In a saucepan, add the stock and chicken and cook for a few minutes . Add chilli flakes,half of the  kalettes, fish sauce and lime juice. Combine the shallots ,lemongrass, fresh chilli, spring onion, remaining kalettes and herbs in a mixing bowl, then pour over the chicken and kalette mixture. Mix well then spoon into a serving bowl.

Sprinkle with toasted  ground rice and garnish with limes , cucumber and extra herbs.

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