Description
This delicious Spicy Coconut Lime Chicken Larb is a vibrant dish featuring ground chicken, fresh herbs, and a tangy sauce, perfect for serving with lettuce wraps.
Ingredients
Scale
- 1–1/2 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 (4 to 6 onions)
- 1 pound ground chicken
- 2 tablespoons soy sauce (all-purpose, not light)
- 1 large lime
- 1 tablespoon Sambal Oelek (or ground chili paste)
- 1 tablespoon light brown sugar (not packed)
- Salt and pepper
- 1/4 cup chopped fresh mint
- 1/4 cup chopped cilantro
- 1/4 cup chopped basil
- 3 Persian cucumbers (or 1 English cucumber)
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 lime
- 1 cup basmati rice
- 1–1/2 cups coconut milk
- 1/2 cup water
- 1 large lime (plus more optional lime wedges for serving)
- Lettuce leaves (optional, for serving)
Instructions
- Cook rice first: Combine basmati rice, 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 heat to low and cover the rice. Allow to simmer 13–18 minutes or until liquid is absorbed. Remove from heat, keep covered, and fluff the rice with a fork. Zest and juice the lime to get 1 teaspoon zest and 2 tablespoons juice; add in and stir to divide onto plates.
- In a small bowl, whip together the sauce ingredients: add soy sauce, 1 teaspoon lime zest, 2 tablespoons lime juice, Sambal Oelek, brown sugar, and 1/2 teaspoon salt (or to taste). Stir to combine.
- Prep toppings: Thinly slice Persian cucumbers and place in a medium bowl. Add rice vinegar, olive oil, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir and give the mixture a few more stirs while cooking the chicken. Chop the herbs and place in a bowl.
- Prepare the meat portion: Add coconut oil to a large, cast-iron pan and melt over medium-high heat. Add minced garlic, minced ginger, and thinly sliced green onions. Sauté 3–4 minutes. Add ground chicken and break it up with a wooden spoon. Sauté 7–9 minutes or until mostly cooked through. Drain liquid, return to heat, and pour the sauce over the chicken. Cook another 2–3 minutes until fully cooked.
- Serve appetizer style with lettuce leaves, larb meat, coconut lime rice, herbs, and cucumbers. Layer everything or fill up lettuce wraps. Enjoy immediately.
Notes
- Use ground chicken thighs for a more tender and flavorful dish.
- Feel free to adjust spice levels by increasing or decreasing the Sambal Oelek.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg