Chicken Larb & Cucumber Lettuce Cups with Red Curry Almond Butter

Need a quick dinner recipe? Chicken Larb & Cucumber Lettuce Cups with Red Curry Almond Butter is so so good. Trust me, it’s a flavour combination that hits all the spots. It’s sweet, salty, spicy, herby, creamy, crunchy and the best part? It’s ready in 20, great for meal prep and leftovers. The @farmermaxkenya organic chicken mince is incredible btw, order it from @greenspoonke ❤️

Here’s what you’ll need

Prep Time: 10 minutes | Cooking Time: 10 minutes
Serves: 2 - 4

Ingredients
400g chicken mince
2 - 3 red bullet chillies (optional)
6 garlic cloves, chopped
1 tablespoon sesame oil
1 small white onion, sliced
1 tablespoon soy sauce
1 1/2 tablespoons oyster sauce
1/2 tablespoon dark soy
1 teaspoon honey

Red Curry Almond Butter
3 tablespoons almond butter
1 tablespoon sriracha / red chilli sauce

To serve
Fresh basil
Sliced cucumber
Lettuce leaves
Lime wedges

1. Using a pestle and mortal, crush the red chilli (if using) and garlic together. Mix the soy sauce, oyster sauce, dark soy and honey together and set aside. Mix the ingredients for the Red Curry Almond Butter and set aside.
2. Heat sesame oil in a wok over a medium high heat and add garlic chilli paste. Cook for 1 minute and add the minced chicken. Spread the chicken out and let it cook for about 1 - 2 minutes till browned. Using a spatula, break the chicken apart and let it cook for a further 2 minutes. Add sauce and onions and sauté for a further 2 - 3 minutes. Top with fresh basil.
3. Serve larb with sliced cucumber, lettuce leaves and plenty of lime & sauce. For a more filling meal, steam some rice on the side.