Larb Sauce

• 1/2 cup fish sauce
• 10 tablespoon freshly squeezed lime juice
• 1/2 cup brown sugar

Larb Gai Mixture

• 1 1/2 tablespoon avocado oil
• 1 Thai chili or serrano chili thinly sliced
• 2 shallot finely chopped
• 7 clove garlic minced
• 3 pound ground chicken
• 3 stalk green onion thinly sliced
• 1 red onion thinly sliced
• 5 tablespoon fresh cilantro chopped
• 1/2 cup fresh mint chopped
• 3 tablespoon Thai basil chopped (optional)
• 1 tablespoon rice flour optional to thicken sauce

To Serve

• 2 cup short grain rice cooked according to package directions
• 1 head leaf lettuce
• 1 cucumber thinly sliced
• 3 carrot julienne

• 4 pound chicken wing drumettes and wing tips
• 2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoon avocado oil

For coating:

• 2 tablespoon extra virgin olive oil
• 2 tablespoon butter
• 8 clove garlic minced
• ¼ teaspoon crushed red pepper
• 2 tablespoon Italian parsley chopped
• ½ cup Parmesan cheese grated

• 2 teaspoon extra virgin olive oil
• 3 cup onion diced, about 3 medium
• 6 clove garlic finely chopped
• 2 tablespoon fresh ginger peeled and grated
• 1 teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 1/2 tablespoon ground turmeric
• 2 teaspoon garam masala
• 2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
• 28 ounce canned diced tomatoes for 10 servings, 2 cans
• 28 ounce canned full-fat coconut milk for 10 servings 2 can
• 4 cup vegetable stock
• 2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 3 tablespoon fresh lemon juice for 10 servings, juice of half a lemon
• 4 cup fresh spinach leaves