Whip up a zesty Thai Chicken Larb in under 30 minutes! This delicious blend of ground chicken, garlic, ginger, and lime, bursting with fresh herbs, is a nutritious dish. Serve it atop fragrant coconut lime rice or tuck into crisp lettuce wraps for an instant family favorite!
COCONUT BASMATI RICE: Get the rice started first (if making). Combine 1 cup basmati rice, 1 and 1/2 cups full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir and place over high heat. Once boiling, reduce the heat to low and cover the rice. Allow to simmer for 13-18 minutes or until liquid is absorbed. Remove from heat, keep covered, and let stand for 10-15 minutes; don't rush or it will be sticky! Fluff the rice with a fork and then add in the zest and juice of one lime. Stir and evenly divide onto plates.
SAUCE: In a small bowl, whip together the sauce ingredients: add the 2 tablespoons soy sauce, 1 teaspoon lime zest, 2 tablespoons lime juice, 1 tablespoon Sambal Oelek (See Note 1), 1 tablespoon brown sugar, and 1/2 teaspoon salt (or to taste; it will depend on the saltiness of the soy sauce, but note that ground chicken does need a good amount of seasoning). Stir to combine.
TOPPINGS: Prep the toppings next: thinly slice the Persian cucumbers and place in a medium-sized bowl. Add the 1 tablespoon rice vinegar, 1 tablespoon olive oil, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the cucumbers. Stir and give the mixture a few more stirs while cooking the ground chicken. Give the herbs a quick coarse chop and place in a bowl (See Note 2).
LARB MEAT: Finally, prepare the meat portion. Add 1 and 1/2 tablespoons coconut oil to a large cast-iron skillet and melt over medium-high heat. Once shimmering, add in the 2 teaspoons minced garlic, 1 tablespoon minced ginger, and 1 cup of thinly sliced green onions. Sauté for 3-4 minutes or until fragrant and tender. Add in the ground chicken. Make sure to really break up the ground chicken with a wooden spoon so there are no large clumps. Sauté for 7-9 minutes (breaking up/stirring almost constantly) or until mostly cooked through and white all over. Drain off any accumulated liquid and return the skillet to medium-high heat. Pour the prepared sauce over the chicken and cook for another 2-3 minutes or until the chicken is fully cooked (no pink remains) and the sauce coats everything. Remove from heat.
SERVE: Serve appetizer style with lettuce leaves, larb meat, coconut lime rice, a bowl with the herbs, and cucumbers. Either layer everything in a bowl or on a plate (coconut lime rice, larb meat, chopped herbs, cucumbers) or fill up lettuce wraps. Enjoy immediately.
Notes
Note 1: Sambal Oelek: The Sambal Oelek adds a lot of flavor and is fairly spicy. If you're sensitive to heat, start with 1 teaspoon of the sauce and increase from there. You can also try Sriracha sauce in place of the chili sauce. (Note that a lot of the flavor in this dish does come from the Sambal Oelek, so if you leave it out, the flavor will reflect that.)Note 2: Herbs: The mint, cilantro, and basil add so much to this dish, but if you prefer, use a combination of two of the herbs instead. I like serving the herbs on the side so everyone can add as much as they want.Note 3: Recipe adapted from "Cooking without Recipes" from BonAppetit.