Larb Chicken

"This Thai dish makes a great appetizer, in smaller portions."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Charmie777 photo by Charmie777
photo by MC Baker photo by MC Baker
Ready In:
20mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill.
  • Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
  • Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside.
  • On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
  • Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.

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Reviews

  1. Jangomango
    I love larb and this is an excellent recipe for it. I'm always trying new versions and fiddling around getting the best proportions, but I followed this pretty much to the letter. Didn't have onions so left them out but made up for it with the whites of the green onions. The toasted and ground rice is essential. Thanks, Sue.
     
  2. Michael L.
    I put 3 because I haven't tried yet... but I see NO directions for the Lemongrass: "1 stalk"???? That's it?
     
  3. ssinderella
    This is my standard "go-to" in Thai restaurants, and I make my own version at home. This is absolutely delicious! The fish sauce, lemongrass and roasted rice powder are essential to give it the right flavor balance. I add a little thai basil or cilantro at times and I serve it with cabbage instead of lettuce. I eat it hot and cold and use steamed white rice when there is extra juice, because I am just weird like that--I am a larb addict...Thanks for the wonderful recipe!
     
  4. ChoCho
    LOVE IT!!! I didn't know this was so easy to make. I love the lemon and cilantro combination so I added more of both. I used a coffee grinder to grind the toasted rice. This is a keeper! Thanks for posting!
     
  5. Charmie777
    Easy to do and very good! Used ground pork instead, but everything else the same. Made for ZWT4.
     
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Tweaks

  1. ssinderella
    This is my standard "go-to" in Thai restaurants, and I make my own version at home. This is absolutely delicious! The fish sauce, lemongrass and roasted rice powder are essential to give it the right flavor balance. I add a little thai basil or cilantro at times and I serve it with cabbage instead of lettuce. I eat it hot and cold and use steamed white rice when there is extra juice, because I am just weird like that--I am a larb addict...Thanks for the wonderful recipe!
     
  2. MC Baker
    Oh so yummy! If only I knew how easy Larb was to make I would have started making it a long time ago. I didn't have galangal so I used ginger instead. Also I was out of fish sauce, so I used soy with an anchovy dissolved into it. That makes a great substitute for those that rarely use fish sauce. Thanks so much for this recipe!
     
  3. snickels
    i made this with crumbles tempeh for a vegetarian version... and soy sauce instead of fish sauce. i've missed larb for the past five years and now i can have it again. thanks. maybe i will post my veggie version of your recipe later.
     

RECIPE SUBMITTED BY

You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.
 
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