Larb with Lemongrass Ground Chicken

Name: Larb with Lemongrass Ground Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g ground chicken; 2 tbsp vegetable oil; 2 stalks lemongrass (outer layers removed, finely minced); 3 cloves garlic (minced); 1 tbsp fish sauce; 1 tbsp lime juice (freshly squeezed); 1 tsp sugar; 1 tsp chili flakes (or to taste); 1/2 cup fresh mint leaves (chopped); 1/2 cup fresh cilantro (chopped); 1/4 cup shallots (thinly sliced); 1 head lettuce (leaves separated); 1 cup jasmine rice (cooked)

25 min 4 servings Easy

All Recipes

A refreshing and zesty Thai-inspired dish featuring ground chicken infused with lemongrass, herbs, and lime, perfect for a light yet flavourful meal.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Larb is a traditional Southeast Asian dish that offers a delightful balance of flavours and textures. This version features ground chicken enhanced with the aromatic notes of lemongrass and fresh herbs, making it a light yet satisfying meal. The dish is perfect for those who appreciate the vibrant and fresh tastes of Thai cuisine. Lemongrass provides a citrusy undertone that pairs beautifully with the tang of lime and the heat of chili flakes, creating a flavour profile that's both refreshing and complex.

Ingredients

Servings

For the Larb

To Serve

Instructions

Prepare the lemongrass

Remove the outer layers of the lemongrass and finely mince the tender core.

Pro tip: Using fresh lemongrass will give the dish a vibrant flavour.

Cook the chicken

Heat 2 tbsp of vegetable oil in a large pan over medium heat. Add the minced lemongrass and garlic, sautéing for 1 minute until fragrant.

Pro tip: Do not let the garlic burn as it will turn bitter.

Add the chicken

Add the ground chicken to the pan, breaking it apart with a spatula. Cook for 5-7 minutes until fully cooked and no pink remains.

Pro tip: Ensure the chicken reaches a safe internal temperature of 165°F / 74°C.

Season the chicken

Stir in the fish sauce, lime juice, sugar, and chili flakes. Mix well to combine and let cook for an additional 2 minutes.

Pro tip: Adjust the seasoning to taste, balancing between sour, salty, and spicy.

Add herbs and shallots

Remove the pan from heat and fold in the chopped mint, cilantro, and sliced shallots.

Pro tip: Adding the herbs at the end preserves their freshness and flavour.

Serve

Transfer the larb to a serving dish. Serve with lettuce leaves and cooked jasmine rice on the side.

Pro tip: Chill the larb for 30 minutes before serving for more developed flavours.

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Tips & Tricks

<ul><li>Use fresh lemongrass for the best flavour; remove the outer layers and finely mince the tender core.</li><li>Adjust the amount of chili according to your heat preference.</li><li>Chill the salad in the fridge for 30 minutes to let the flavours meld before serving.</li><li>Serve with lettuce leaves for a refreshing and crunchy wrap option.</li></ul>

Serving Suggestions

Serve this lemongrass chicken larb with steamed jasmine rice or as a filling for lettuce wraps, perfect for a casual lunch or dinner. Pair it with a crisp white wine or a cold beer to complement the dish's zesty notes. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best results, enjoy the larb fresh, as the herbs and lime juice offer their peak flavours immediately after preparation.