Larb
Experience the vibrant, zesty flavors of Thailand with this authentic Larb recipe, a beloved and refreshing dish perfect for any occasion. Made with succulent ground chicken cooked to perfection, it’s infused with aromatic shallots, garlic, and lemongrass, delivering a tantalizing blend of savory and citrusy notes. The dish gets its signature crunch from khao khua (toasted ground rice) and a touch of heat from red chilies, while fresh mint and coriander leaves add a burst of herbal brightness. Balanced with a tangy dressing of fish sauce, lime juice, and a hint of sugar, this quick and easy meal comes together in just 30 minutes. Serve it with crisp lettuce leaves and cucumber slices for a healthy, gluten-free twist, letting everyone customize their wrap for an engaging culinary experience. Perfect for weeknight dinners or entertaining, this Larb recipe is a true taste of Southeast Asia!
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Recipe Information
Ingredients
- 500 grams ground chicken
- 1 tablespoon vegetable oil
- 3 large shallots
- 2 garlic cloves
- 1 lemongrass stalk
- 2 red chili
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 2 tablespoons khao khua (toasted ground rice)
- 0.5 cup mint leaves
- 0.5 cup coriander leaves
- 2 green onion
- 8 lettuce leaves
- 1 cucumber
Instructions
Peel and thinly slice the shallots and garlic. Remove the tough outer layers of the lemongrass and finely chop the tender inner stalk. Slice the green onion and red chilies. Set all ingredients aside.
Heat the vegetable oil in a large skillet over medium heat. Add the ground chicken and cook, breaking up any clumps with a wooden spoon, until fully cooked and browned, about 5 to 7 minutes.
Add the sliced shallots, garlic, and chopped lemongrass to the skillet. Stir well and cook for another 2 minutes, allowing the flavors to meld.
Stir in the fish sauce, lime juice, and sugar to the skillet and mix until evenly combined.
Add the sliced red chili, khao khua, mint leaves, coriander leaves, and green onion to the chicken mixture. Stir well to ensure all ingredients are evenly distributed.
Remove the skillet from heat and transfer the larb to a serving dish.
Wash and dry the lettuce leaves. Serve the larb with lettuce leaves and sliced cucumbers on the side, allowing guests to wrap portions of the larb in lettuce if desired.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 26.9 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4675 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
