Best 2 Thai Chicken Larb Recipes
**Main Introduction**
Are you looking for a flavor-packed, protein-rich, and trendy dinner option? Look no further than the irresistible Thai chicken larb! This traditional northeastern Thailand dish features succulent chicken, a complex blend of spices and an array of textures. The combination of juicy ground chicken, roasted rice, and fresh herbs creates a harmonious symphony of flavors that will tantalize your taste buds. The vibrant green color and unique aroma of this dish add to its appeal, making it a feast for the eyes and the palate.
**Recipes in the article:**
- **Thai Chicken Larb:** The classic recipe provides step-by-step instructions for making the traditional larb with ground chicken, roasted rice, and a delectable blend of herbs and spices.
- **Larb Gai Tod:** This variation of larb incorporates crispy fried chicken pieces, adding an extra layer of texture and flavor to the dish.
- **Larb Pla Duk Fu:** For a seafood twist, this recipe uses flavorful fermented fish (pla duk fu) as the protein base, resulting in a unique and umami-rich larb.
- **Larb Tofu:** This vegetarian version of larb features tofu as the main ingredient, offering a satisfying and protein-packed alternative for meatless meals.
THAI CHICKEN LARB
Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!
Provided by Cassandra Kimbler
Categories Main Dish Recipes Stir-Fry Chicken
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 6.2 g, Cholesterol 69.2 mg, Fat 3.8 g, Fiber 1.4 g, Protein 26.2 g, SaturatedFat 1 g, Sodium 594.8 mg, Sugar 1.7 g
THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)
Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it - it adds a nuttiness that's essential to the authentic flavor of the dish.
Provided by Julia Moskin
Categories dinner, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
- To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
- Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your larb.
- Don't be afraid to adjust the ingredients to suit your taste. Larb is a very versatile dish, so you can add or omit ingredients as you see fit.
- If you can't find all of the ingredients, don't worry. You can substitute other ingredients that are similar in flavor, but be prepared to accept a slightly different flavor profile.
- Larb is best served fresh, but it can be stored in the refrigerator for up to 3 days.
- Serve the larb with sticky rice, jasmine rice, or your favorite rice. You can also serve it with fresh vegetables, such as cucumbers, tomatoes, and lettuce.
Conclusion:
Thai chicken larb is a delicious and easy-to-make dish. It's perfect for a quick and healthy meal, and it's also a great way to use up leftover chicken. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will love. So next time you're looking for a new and exciting recipe, give Thai chicken larb a try. You won't be disappointed!
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