Traditional Chicken Thai Larb

Traditional Chicken Thai Larb Recipe

Introduce your family to the sumptuous flavours of Thailand with this traditional entree/salad fusion. While it is usually made with ground pork, any protein will do—like my version with ground chicken. The toasted rice and bountiful herbs & spices make this recipe filling and completely satisfying!

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Recipe Information

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Main Dishes



Total Time

45 Minutes

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      • 1/2 Cup Thai Sticky Rice
      • 2 Pounds Ground Chicken
      • 2 Tablespoons Vegetable Oil
      • 2 Tablespoons Dried Chili Flakes
      • 1/4 Teaspoon Granulated Sugar
      • 1 Tablespoon Fish Sauce
      • 2 Small Limes (Juiced)
      • 8 Small Shallots (Minced)
      • 1/2 Medium Bunch Fresh Cilantro (Minced)
      • 1 Medium Bunch Of Green Onions (Minced)
      • 1/2 Large Bunch Of Thai Basil (Minced)


  1. In a small skillet over low heat, add rice and continually stir until it is golden brown & fragrant about 10 minutes. Cool for a few minutes, and set aside.
  2. In the bowl of a spice grinder (coffee mill), pulse the toasted rice into a fine powder. Transfer to a small bowl and set aside.
  3. Heat the oil in a large skillet over medium heat, and saute the ground chicken, breaking up the meat as it browns. Meanwhile, in a bowl combine 2 heaping tablespoons of the toasted rice powder, chili flakes, sugar, fish sauce, and lime juice. Stir until completely incorporated.
  4. Stir in the prepared sauce, diced shallots, green onions, and minced cilantro and 3/4 of the minced basil into the ground chicken and stir until mixed thoroughly.
  5. Serve with lettuce cups and a sprinkle of the remaining Thai basil.

Nutrition & Cost Facts


531.0 kcal


33.0 g


26.0 g


43.0 g

Cost Per Serving


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