Flavorful Thai Chicken Larb Recipe With Lime Dressing

Enjoy the magic of Thai Chicken Larb, a dish where zesty lime, fiery chiles, and fresh herbs dance harmoniously with ground chicken. Each bite promises a burst of unforgettable flavours, making it a must-try for any culinary enthusiast looking to enjoy Thailand’s iconic taste profile.

Thai Chicken Larb Recipe

Ingredients

  • Ground Chicken: Use ground chicken, but you can substitute it with minced chicken thighs, ground pork, lean ground beef, or even ground bison for variations.
  • Fish Sauce: Essential for the unique Thai flavor.
  • Lime Juice: Freshly squeezed for the best taste.
  • Brown Sugar: For balancing the flavors, but palm sugar or granulated sugar can be substituted.
  • Fresh Chilies: Thai chiles or birdseye chiles are best, but serrano peppers or chili flakes can use as substitutes.
  • Cooking Oil: Any mild oil will work.
  • Shallots: Peeled and sliced.
  • Garlic: Fresh garlic is preferred, but garlic paste can be used in a pinch.
  • Scallions (Green Onions): Thinly sliced.
  • Red Onions: Can be swapped with brown or white onions.
  • Fresh Herbs: Thai Basil, fresh mint, and fresh cilantro (optional if you don’t like cilantro).

Serving Ideas

  • Serve with sticky rice, romaine lettuce, cabbage, cucumbers, carrot sticks, green beans, jicama sticks, sliced radishes, and lime wedges.

Optional

  • Sticky rice powder, known as khao kua, can use to thicken the sauce slightly.

Directions

  1. Prepare the Dressing:
    • In a small bowl, mix the lime juice, fish sauce, and sugar. Set it aside.
  2. Cook Aromatics:
    • Heat a little bit of oil in a wok or large skillet. Stir-fry the chiles, shallots, and garlic.
  3. Cook the Meat:
    • Add the ground chicken to the wok or skillet and stir-fry until cooked through.
  4. Add the Crunch:
    • Stir in the onions and scallions, cooking for about 1-2 minutes.
  5. Combine with Dressing:
    • Stir in the sauce mixture. If using toasted sticky rice powder (khao kua), add it at this point.
  6. Finish with Herbs:
    • Remove the meat mixture from the heat and stir in the fresh herbs.
  7. Serve:
    • Taste and adjust seasoning if necessary. Serve the mixture warm or at room temperature with the recommended serving ideas.

To Make Sticky Rice Powder (Optional):

  1. In a dry skillet over medium-low heat, toast raw rice until it’s fragrant and golden brown.
  2. Grind the toasted rice in a food processor, blender, or spice grinder until a coarse powder is formed.

Notes:

  • The salad traditionally serve over lettuce leaves or as an appetizer in lettuce cups.
  • Larb is best serve hot or at room temperature.
  • The tangy lime dressing can make ahead and stored for 4-5 days in the refrigerator.
  • Leftover salad can refrigerate for 2-3 days; remove lettuce leaves before storing to prevent wilting.

Enjoy your homemade Thai Chicken Larb, bursting with authentic flavors and fresh ingredients!

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