Thai Chicken Breast Larb with Cabbage Cups & Lime Dressing

• chicken breast220 g
• cabbage200 g
• carrot100 g
• red onion50 g
• fresh coriander12 g
• lime30 g
• fish sauce15 ml
• extra virgin olive oil15 ml
• fresh ginger8 g
• garlic cloves2 cloves
• dried chilli flakes2 g
• sweet potato180 g
• ground turmeric2 g
• mint leaves8 g
• spring onion2 stalks
• salt2 g

1. 1Dice sweet potato into 2 cm cubes, toss with 7 ml olive oil, turmeric, and a pinch of salt, then roast at 200°C for 22 minutes until golden and tender.
2. 2Mince garlic and grate ginger finely. Heat remaining olive oil in a pan over medium-high heat, add garlic and ginger, and sauté for 1 minute until fragrant.
3. 3Add minced or finely chopped chicken breast to the pan, breaking it up well, and cook for 5–6 minutes until fully cooked through and lightly golden.
4. 4Remove from heat and stir through fish sauce, lime juice, chilli flakes, sliced spring onion, and half the coriander and mint.
5. 5Shred cabbage finely and grate carrot, then toss together with a squeeze of lime juice to make a simple Asian slaw. Slice red onion thinly and add.
6. 6Arrange 3–4 whole cabbage leaves as cups on a plate. Spoon the larb mixture into the cups, scatter remaining coriander and mint on top, and add roasted sweet potato on the side.

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