This Thai chicken larb recipe is one of the most addicting, and delicious dishes to make for dinner. It is filled with acid, it’s spicy, it’s sweet, and it packs a punch. Not to mention, it is so refreshing, especially served alongside cucumbers and cabbage leaves.
Ground chicken, rice powder, chili powder, sugar, fish sauce, fresh lime juice, cilantro, green onions, mint, shallots, head of green cabbage, cucumbers
Start by grilling your ground chicken in a pan, break up all the pieces so it's pretty fine. You want this to be cooked all the way through and get a little crispy. Let sit and grill, about 10-15 minutes.
Place your rice in a pestle and mortar and start to ground and grind the the rice powder for about another 15-20 minutes until its a powder.
Add in the rice powder with the larb and a little bit of chili flakes. Add your sugar, fish sauce, lime and stir.
Then finish with your shallots, and give it a good toss.
Next, turn off the heat and add your green onions and cilantro. After that, add the mint in a mix (do the mint last because it gets bruised pretty easily from the heat)
Serve with lime wedges, cucumbers, cabbage and/or jasmine rice (or sticky rice).