Ingredients
Chicken Larb
- 1-1/2 tablespoons coconut oil (or olive oil)
- 2 teaspoons finely minced garlic (about 2 cloves)
- 1 tablespoon minced ginger (1-inch piece)
- 1 cup thinly sliced green onions (white and green parts; about 6 onions)
- 1 pound ground chicken (preferably ground thighs)
- 2 tablespoons soy sauce (all-purpose, not lite)
- 1 large lime (zested and juiced)
- 1 tablespoon chili garlic sauce
- 1 tablespoon light brown sugar (not packed)
- Salt and pepper, to taste
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
Cucumber Salad
- 3 Persian cucumbers (or 1 English cucumber), thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Coconut Lime Basmati Rice
- 1 cup basmati rice
- 1-1/2 cups coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- Zest and juice of 1 large lime (about 1 teaspoon zest and 2 tablespoons juice)
Optional for Serving
- Lettuce leaves
- Additional lime wedges
Instructions
- Cook the Coconut Lime Basmati Rice: In a medium pot, combine 1 cup basmati rice, 1-1/2 cups coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Stir mixture and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and let simmer for 13 to 18 minutes until the liquid is fully absorbed. Remove from heat and keep covered to stand for 10 to 15 minutes. Avoid rushing this step to prevent sticky rice. Fluff the rice with a fork and stir in 1 teaspoon lime zest and 2 tablespoons lime juice from one large lime.
- Prepare the Cucumber Salad and Fresh Herbs: Thinly slice the cucumbers and place them into a mixing bowl. Add 1 tablespoon rice vinegar, 1 tablespoon olive oil, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss gently to combine and set aside to marinate slightly. Next, coarsely chop 1/4 cup each of fresh mint, cilantro, and basil and set these aside for serving.
- Make the Larb Sauce: In a small bowl, mix together 2 tablespoons soy sauce, 1 teaspoon lime zest, 2 tablespoons lime juice, 1 tablespoon chili garlic sauce, 1 tablespoon light brown sugar, and 1/2 teaspoon salt. Add freshly ground pepper to taste. Stir thoroughly until the sauce is smooth and well combined.
- Cook the Larb Meat: Heat 1-1/2 tablespoons coconut oil in a large cast-iron skillet over medium-high heat. Add minced garlic, ginger, and sliced green onions, cooking for 3-4 minutes until fragrant and softened. Add 1 pound ground chicken, breaking it apart with a wooden spoon to avoid large clumps. Cook for 7-9 minutes, stirring frequently, until the chicken loses its pink color completely. Drain any excess liquid if necessary. Return the pan to heat and pour the prepared sauce over the chicken. Continue cooking for an additional 2-3 minutes, stirring to coat the meat evenly and ensure it is fully cooked. Remove the pan from heat.
- Serve the Dish: Serve the chicken larb family-style alongside the coconut lime basmati rice, cucumber salad, and fresh herbs. You can serve the dish layered in bowls or spoon the mixture into crisp lettuce leaves to make wraps. Include extra lime wedges for squeezing over the top. Serve immediately for the best flavor and texture.
Notes
- For authentic flavor, use ground chicken thighs instead of breast for a juicier larb.
- Adjust the amount of chili garlic sauce based on your spice tolerance.
- Do not rush the rice resting step to ensure fluffy, non-sticky rice.
- Lettuce leaves are optional but recommended for a traditional presentation and to add a fresh crunch.
- Fresh herbs are essential to the vibrant, authentic flavor of larb, do not omit.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
