Discover the vibrant flavors of Thai cuisine with this delicious and refreshing Thai Chicken Larb recipe. Larb, also spelled laab, is a traditional Thai salad known for its bright, tangy, and spicy flavors. Made with ground chicken, fresh herbs, and a zesty dressing, this dish is perfect as a light meal or appetizer. Join us as we explore the ingredients, preparation steps, and tips to make your own Thai Chicken Larb at home.
Ingredients
- 1 1/2 tablespoons cooking oil
- 1 pound ground chicken breast or thighs (for extra flavor)
- 1 4-ounce can water chestnuts, chopped
- 2 tablespoons shallots, diced
- 1/4 cup red onion, diced
- 1 clove garlic, very finely minced
- 1 tablespoon minced fresh chiles (Jalapeño or Fresno), adjust to taste
- 1 tablespoon fish sauce
- 1/2 tablespoon lime juice
- 1 teaspoon low-sodium soy sauce
- 1 head butter lettuce, leaves separated into cups
- 1 handful of cilantro and/or mint, chiffonade-cut
- Roasted Marcona almonds or peanuts, finely chopped, for serving (optional)
- Scallions, chopped, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Prepare the Dressing:
- In a small bowl, whisk together the fish sauce, lime juice, and low-sodium soy sauce. Set aside.
- Cook the Ground Chicken:
- Heat the cooking oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook until browned and cooked through, breaking it into small pieces with a spatula as it cooks.
- Add Aromatics and Vegetables:
- Push the cooked chicken to one side of the skillet. In the empty space, add the diced shallots, red onion, garlic, and minced fresh chiles. Sauté for 1-2 minutes until fragrant and slightly softened.
- Combine and Season:
- Stir the chicken and aromatics together. Pour the prepared dressing over the chicken mixture in the skillet. Toss everything together until well combined. Taste and adjust seasoning if needed.
- Finish and Serve:
- Remove the skillet from heat. Add chopped water chestnuts to the chicken mixture, mixing gently to incorporate.
- Arrange butter lettuce leaves on a serving platter. Spoon the Thai Chicken Larb mixture into the lettuce cups.
- Garnish with chiffonade-cut cilantro and/or mint leaves, chopped roasted Marcona almonds or peanuts, and scallions if desired.
- Serve immediately with lime wedges on the side for an extra burst of citrus flavor.
Cook’s Tips
- Spice Level: Adjust the amount of minced fresh chiles according to your preference for spiciness. You can also remove the seeds and membranes from the chiles for a milder heat.
- Texture: The addition of water chestnuts provides a delightful crunch to contrast with the tender ground chicken.
Nutritional Benefits
Thai Chicken Larb is low in carbohydrates and rich in protein from the ground chicken. It’s packed with fresh herbs and vegetables, offering essential vitamins and minerals. This dish is both satisfying and nutritious, perfect for those looking for a lighter meal option.
Variations
- Pork or Beef Larb: Substitute ground pork or beef for the chicken to vary the flavor profile.
- Vegetarian Option: Replace the ground meat with crumbled tofu or cooked lentils for a vegetarian version.
Serving Suggestions
Thai Chicken Larb is traditionally served as a main dish or appetizer:
- Main Dish: Serve with steamed jasmine rice or quinoa for a complete meal.
- Appetizer: Arrange on a platter for guests to enjoy as lettuce wraps or with toothpicks for easy serving at parties.
Experience the bold flavors and vibrant textures of Thai cuisine with this Thai Chicken Larb recipe. Whether you’re hosting a dinner party or simply enjoying a flavorful meal at home, this dish is sure to impress with its aromatic herbs and zesty dressing. Embrace the taste of Thailand and delight your taste buds with this delightful and easy-to-make recipe.
Enjoy preparing and savoring Thai Chicken Larb, and share the joy of Thai flavors with your loved ones!
