Spicy Larb
Bursting with bold, zesty flavors, Spicy Larb is a classic Thai-inspired dish that comes together in just 25 minutes, making it a quick and flavorful weeknight favorite. This vibrant recipe features your choice of protein—ground chicken, pork, beef, or tofu—infused with lemongrass, lime juice, fish sauce, and a fiery kick of chili flakes. The dish is elevated with the nutty aroma of toasted rice powder, freshly chopped herbs like cilantro and mint, and the crunch of thinly sliced shallots. Perfectly balanced with a touch of palm sugar, Spicy Larb is served as a light yet satisfying meal, accompanied by crisp lettuce leaves and cucumber slices for wrapping or enjoyed over rice. Packed with aromatic ingredients and authentic Southeast Asian flair, this gluten-free recipe is customizable for any palate, offering a harmonious blend of heat, citrus, and earthy undertones.
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Recipe Information
Ingredients
- 500 grams Ground chicken (or pork, beef, or tofu for alternatives)
- 0.25 cup Cooked sticky rice or jasmine rice
- 2 medium Shallots, thinly sliced
- 1 stalk Lemongrass, finely chopped
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Ground chili flakes
- 1 teaspoon Palm sugar (or brown sugar as a substitute)
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 2 stalks Green onions, thinly sliced
- 1 medium Cucumber, sliced (optional, for serving)
- 8 leaves Lettuce leaves (optional, for serving)
Instructions
In a dry skillet over medium heat, toast the cooked rice until it's golden and fragrant. Let it cool, then grind into a coarse powder using a mortar and pestle or spice grinder. Set aside.
Heat a large skillet over medium-high heat and cook the ground chicken (or your protein of choice) until it's fully cooked, breaking it up into small crumbles. Drain any excess fat if necessary.
Lower the heat to medium and add the thinly sliced shallots and lemongrass to the skillet. Cook for 1-2 minutes until aromatic.
In a small bowl, whisk together the lime juice, fish sauce, ground chili flakes, and palm sugar until the sugar dissolves.
Pour the dressing mixture over the cooked meat in the skillet and mix well. Turn off the heat.
Stir in the toasted rice powder, chopped cilantro, mint, and green onions. Mix thoroughly to combine all the flavors.
Taste and adjust seasoning with more lime juice, fish sauce, or chili flakes as desired.
Serve the spicy larb warm or at room temperature with sliced cucumber and lettuce leaves on the side. Use the lettuce leaves as wraps for a traditional presentation, or serve with rice.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.0 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 600 mg | 13% | |
*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.
