Kicking off National Sunday Supper Month with a spicy Thai dish that will bring everyone to the dinner table in a snap!
First up in the kitchen for me this year?
Well, my Sunday Supper pals and I are kicking off the new year in a big way. January has been designated National Sunday Supper Month so there’s no better time to get together and share our favorite Sunday Supper recipes with you!
My contribution to the mix is not only one of The Chef and my’s favorite recipes — seriously, we make it at least once every two weeks … and we order it almost every time we go out for Thai — it’s also perfect for those whose New Year’s resolutions include whipping your eating habits into shape. Gluten-free, dairy-free, and sugar-free, this classic Thai dish is great for almost any dietary resolution you’ve set … and it’s absolutely delicious as well.
Healthy food doesn’t have to suck, people!
So, what is this magical dish I speak of? Larb gai, ie, spicy Thai chicken salad.
Filled with a plethora of bright, vibrant flavors and textures, this simple, yet complex dish is made with ground chicken and a variety of fresh ingredients that all come together for a light, yet hearty and spicy, yet soothing mix that hits every taste bud.
It’s also a great recipe for a quick weeknight meal. While there are a few steps to prep the ingredients, once you have it all ready, the final dish comes together in only 10 minutes … so instead of ordering a pizza or grabbing take-out Chinese after a long day at work, keep your dietary resolutions on track with this winning Sunday Supper recipe!
- 1 small red onion
- 8 cloves garlic
- 1 3-inch piece of ginger
- 2 small lemons
- 2 limes
- 1 tablespoon fish sauce
- 1 bunch cilantro
- 1 small serrano pepper
- 1 pound ground chicken or pork
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 1 tablespoon natural rice wine vinegar
- Salt and freshly-ground pepper to taste
- Peel and halve the onion, then slice into thin ribbons. Place the sliced onions in a bowl of cold water, and set aside.
- Peel the garlic cloves, then peel and roughly chop the ginger. Puree the garlic cloves and ginger in a small food processor until finely minced. Set aside.
- In a small bowl, juice the lemons and limes, then add the fish sauce. Set aside.
- Finely chop the cilantro stems and set aside. Roughly chop the cilantro leaves and set aside.
- Thinly slice the serrano pepper and set aside.
- In a large skillet over medium heat, cook the ground chicken or pork with the garlic and ginger mixture until the meat is no longer pink, about 5 to 7 minutes.
- Add the soy sauce (or coconut aminos), rice wine vinegar, cilantro stems, and serrano pepper; cook together for a few minutes until the liquid is absorbed.
- Remove the pan from the heat. Add the cilantro leaves, the citrus juice and fish sauce mixture, and the sliced onion. Stir together until everything is combined and the onions are slightly wilted.
- Season with salt and pepper to taste.
- Serve over white or brown jasmine rice.
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Enter the Idaho® Potato Let’s Poutine Recipe Contest!
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All rules and conditions for entry can be found on our Sunday Supper Movement website.
Would you like to join the Sunday Supper Movement?
It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.