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Chicken Larb

Chicken Larb

By Lisa FaulknerPublished on 01 July 2024This great-value Thai-inspired Chicken Larb from Lisa Faulkner manages to be hot, sour, bitter and salty all at the same time – a real sensation for your tastebuds and lovely served with a salad for an easy midweek meal. Double the mince ingredients and freeze at the end of step 1 for a speedy meal another day.
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Time and servings

25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time

Ingredients

  • 1 tbsp vegetable oil
  • 500g chicken mince (or use turkey breast or vegan mince)
  • 1 tsp mild chilli powder
  • 2 tbsp fish sauce
  • 4 tbsp cooked sticky rice
  • 0.5 cucumber, peeled into ribbons
  • 1 large carrot, peeled into ribbons
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 2 tsp sesame seeds
  • 2 limes, juiced
  • 1 (30g) pack thai basil, leaves picked
  • 1 (30g) pack mint, leaves picked
  • 1 (30g) pack coriander, leaves picked
  • 2 little gem lettuces, leaves separated
  • 1 red chilli, finely sliced (optional)
  • 1 echalion shallot, finely sliced into rounds
  • 2 tbsp roasted peanuts, roughly chopped

Method

  • Step 1

    Heat the oil in a wok and add the mince with a good splash of water (approx. 100-150ml) and a pinch of salt; fry over a medium heat until the water has evaporated, and the mince is cooked but not browned. Stir in the chilli powder for 1 min, then add the fish sauce and rice; stir well to combine. Remove from the heat and leave to cool in the wok for 5 mins.

  • Step 2

    Meanwhile, combine the cucumber and carrot ribbons, sesame oil, soy sauce and sesame seeds in a bowl; gently toss.

  • Step 3

    Stir the lime juice through the mince, season well, then toss in the thai basil, mint and coriander. Spoon the larb into lettuce leaf ‘cups’ and scatter over the chilli (if using), shallot and peanuts. Serve with the salad.