Larb Gai

by Dough, Chef: Brian RossIngredients1/3 Cup fresh lime juice3 tablespoons fish sauce (nam pla)1/2 tablespoon sugar1 teaspoon Thai roasted chili paste in oil or chili-garlic sauce3 ounces chicken broth (canned will do - but choose low-sodium)10-12 ounces ground chicken1/2 cup thinly sliced green onions1/3 cup thinly sliced shallots1 1/2 tablespoons minced fresh lemongrass1/2 tablespoon thinly sliced Thai chilies or serrano chilies1/4 cup chopped fresh cilantro leaves3 tablespoons cup chopped fresh mint leaves1 small head Boston lettuce, separated into leavesInstructionsWhisk first 4 ingredients in medium bowl to blend; reserve sauce.Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes.Add the shallots, green onions, chilis and lemongrass.Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes.Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.Spoon into lettuce leaves; serve.

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