Chicken Larb

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Larb Gai is a traditional dish from Thailand and Laos that is basically a meat salad. It’s featured on Thai restaurant menus and is a popular street food dish. Typically larb is made with ground chicken or pork and flavored with lime, garlic, chili peppers, palm sugar, fish sauce, and rice powder. It’s an explosion of flavor with spicy, sour, sweet, and salty notes in every bite. Larb is typically served with sticky rice, lettuce, and lots of fresh herbs.

Ingredients for 4 servings

Chicken Larb

  • 1 and 1/2 tablespoons coconut oil (can use olive oil)
  • 2 teaspoons finely minced garlic (~2 cloves)
  • 1 tablespoon minced ginger (~1 inch piece)
  • 1 cup thinly sliced green onions (white and green parts) (~4-6 onions)
  • 1 pound ground chicken (darker meat will be more tender and flavorful)

Quick Sauce

  • 2 tablespoons regular (all purpose, not light) soy sauce
  • 2 tablespoons lime juice and 1 teaspoon zest zest (~1 large lime)
  • 1 tablespoon Sambal Oelek (ground chili paste) 
  • 1 tablespoon light brown sugar, not packed
  • Fine sea salt and pepper


  • 1/4 cup EACH: chopped mint, chopped cilantro, chopped basil
  • 3 Persian cucumbers (or 1 English cucumber)
  • 1 tablespoon EACH: rice vinegar, olive oil, lime juice

Coconut Lime Rice (optional)

  • 1 cup basmati rice
  • 1 and 1/2 cups full fat coconut milk
  • 1/2 cup water
  • 1 large lime (~1 teaspoon zest and 2 tablespoons juice)
  • For serving (optional): Lettuce leaves, additional lime wedges

Read the Instructions here