Keto Thai Chicken Larb Thermomix Style
Keto Thai Chicken Larb is a super quick recipe and it ticks all the boxes for flavour and low carb health! The recipe is adapted from a class I did in Koh Samui. Now it’s even simpler for you to make using the Thermomix.
Whenever I travel I try to cram as many cooking classes into my time away as possible. I also tend to hound chefs in restaurants for their recipes if I enjoy a dish and harass staff for their “home recipes.” Anyone would think I was food obsessed… actually, perhaps I am! This is how I came to make this chicken larb dish for the first time.
From the first bite, I knew this recipe would become a family favourite. The dish was so quick to make and full of delicious flavours. In Thailand, Kra Pao Gai (Chicken Larb) is served with steamed rice, but I knew immediately I would serve my Larb in lettuce cups. Swapping out the rice for lettuce cuts calories and carbohydrates and adds a lovely crunch.
Step by Step Thai Chicken Larb – Stove Top Method
- Heat the oil in a pan and fry the chopped garlic, ginger and chilli until fragrant.
- Add the mince, chopped coriander and thinly sliced shallots stir.
- Cook until lightly browned and cooked through.
- Add the remaining ingredients to the pan and cook until most of the moisture has been absorbed.
- Serve in lettuce cups.
Pictorial Thermomix Method
Full instruction for cooking Thermomix Thai Chicken Larb are shown below in the recipe. These images are meant to act as a guide to each stage.
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Keto Thai Chicken Larb is a super quick recipe & it ticks all the boxes for flavour & low carb health! The recipe is adapted from a class I did in Koh Samui, so is full of authentic flavours.
- 20 g garlic
- 20 g ginger
- 4 fresh red chilli approx 45g cut in quarters
- 200 g onion peeled and cut in quarters
- 20 g coriander fresh
- 10 Thai Basil Leaves optional - omit if unavailable
- 1 TBS vegetable oil
- 3 shallots long green shallots cut in 4 pieces
- 650 g chicken mince
- 1 1/2 TBS fish sauce
- 1 1/2 TBS soy sauce
- 3 kaffir lime leaves shredded
- 2 TBS brown sugar or xylitol or for keto use 2 TBS xylitol or 1 TBS Monk fruit sweetener
- 1 TBS oyster sauce
- 100 g baby spinach
- 1 lime juice only
- 1/2 iceberg lettuce or baby cos lettuce
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Add chilli, ginger and garlic to TM bowl. Mince 3 Sec/Speed 9.
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Scrape down the bowl. Add onion, shallots, Thai basil leaves and coriander to TM bowl. Chop 5 sec/ Speed 7.
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Scrape down the bowl. Repeat the chop if necessary. Chop 3 sec/Speed 6.
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Add oil to the bowl. Cook 5 min/Varoma/Speed 1 (MC OUT).
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Add the mince, fish sauce, juice, soy sauce, oyster sauce, kaffir lime leaves and brown sugar. Cook 10 min/Varoma/ .5 (Reverse Blade) (MC OUT)
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Place the baby spinach in a ThermoServer and pour the chicken on top.
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Stir the spinach and chicken until combined. Serve with lettuce cups.
As with any Thai dish, the flavours can be adjusted to suit your own personal taste.
The long red chillies I use are extremely mild in heat. Feel free to substitute with one hot chilli if you like a more fiery dish or omit the chilli altogether if you don't like spicy food.
NOTE:
The recipe will serve 4 people as an entree or 2 as a main meal. By adding rice and Thai Chili Paste (Nam Prik Pao) the dish will serve 4 as a light main.
I hope you enjoy my journey into the flavours of Thailand. If you’re looking for another dish to serve with the chicken lettuce cups why not try my Tod Mun Pla recipe or Thai Fishcakes. I have also shared a Nam Prik Pao sauce which is a Thai Chili Paste. It tastes amazing added to the lettuce cups.
Tod Mun Pla with Dipping Sauce
Hot Thai Chilli Sauce
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Happy Cooking xx
