Thai Chicken Larb Recipe
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.
Equipment
Ingredients
- 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 ½ TBS fish sauce
- 1 ½ 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
- ½ iceberg lettuce or baby cos lettuce
Instructions
- Add chilli, ginger and garlic to TM bowl. Mince 3 Sec/Speed 9.20 g ginger, 4 fresh red chilli, 20 g garlic
- Scrape down the bowl. Add onion, shallots, Thai basil leaves and coriander to TM bowl. Chop 5 sec/ Speed 7.200 g onion, 10 Thai Basil Leaves, 3 shallots, 20 g coriander
- Scrape down the bowl. Repeat the chop if necessary. Chop 3 sec/Speed 6.
- Add oil to the bowl. Cook 5 min/Varoma/Speed 1 (MC OUT).1 TBS vegetable oil
- 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)650 g chicken mince, 1 ½ TBS fish sauce, 1 ½ TBS soy sauce, 3 kaffir lime leaves, 1 TBS oyster sauce, 1 lime, 2 TBS brown sugar or xylitol
- Place the baby spinach in a ThermoServer and pour the chicken on top.100 g baby spinach
- Stir the spinach and chicken until combined. Serve with lettuce cups.½ iceberg lettuce
Notes
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.
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Nutrition
Calories: 349kcalCarbohydrates: 19gProtein: 33gFat: 17gSaturated Fat: 6gCholesterol: 139mgSodium: 1170mgPotassium: 1533mgFiber: 4gSugar: 6gVitamin A: 2975IUVitamin C: 49.2mgCalcium: 145mgIron: 5.1mg
Tried this recipe?Let us know how it was!
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