Thai larb is a meat salad consisting typically of ground chicken, mint, basil, and cilantro, spicy chilies, salty fish sauce and lime juice. Larb originated in Laos and is also eaten in areas of northern Thailand. Larb is popular as a street food.
Thai chicken larb can be served as an appetizer or as a main course. The larb is delicious as a low carb main course served in lettuce cups. Or, if you prefer, serve it with rice such as a slightly sweet coconut rice. Either way, the larb will satisfy the requirements of a gluten free and dairy free diet.
This is a quick and easy recipe made in one skillet in about 20 minutes. You will be happy to add this yummy recipe to your weekly repertoire. The prep for larb is minimal and can be made with many of the ingredients you already have or can easily find in your local grocery.
The herby sauce has fish sauce for salt, lime juice for acid and lots of fresh herbs to brighten it up. I love the combination of basil, mint and cilantro. These are easy herbs to grow and perhaps many of you have these herbs growing in your summer garden.
If you cannot find ground chicken you can make your own. Finely chop or use a processor to pulse pieces of chicken thighs or breasts into small pieces. I used ground turkey to make my version of the larb. Some recipes call for sticky rice or toasted rice to be mixed in with the meat and sauce. My version is low carb without rice.
Try serving the larb with my Thai style cucumbers or another one of your favorite pickled raw veggies. A side of coconut rice would also compliment the Thai chicken larb.