Description
A flavorful and refreshing coconut lime chicken larb served with an array of delicious toppings.
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 (white and green parts; 4 to 6 onions)
- 1 pound ground chicken (darker meat will be more tender and flavorful)
- 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 (if making): 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 don’t rush or it will be sticky! Fluff the rice with a fork, then zest and juice lime to get 1 teaspoon zest and 2 tablespoons juice; add in. Stir and evenly 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; it will depend on the saltiness of the soy sauce, but ground chicken needs a good amount of seasoning). 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. Give the herbs a quick coarse chop and place in a bowl.
- Prepare the meat portion: Add coconut oil to a large, cast-iron pan and melt over medium-high heat. Once shimmering, add minced garlic, minced ginger, and thinly sliced green onions. Sauté 3–4 minutes or until fragrant and tender. Add ground chicken. Break up the ground chicken with a wooden spoon so there are no large clumps. Sauté 7–9 minutes (breaking up/stirring almost constantly) or until mostly cooked through and white all over. Drain any accumulated liquid and return to medium-high heat. Pour the prepared sauce over the chicken and cook another 2–3 minutes or until chicken is fully cooked (no pink remains) and the sauce coats everything. Remove from heat.
- Serve appetizer style with lettuce leaves, larb meat, coconut lime rice, a bowl with the herbs, and cucumbers. Either layer everything (coconut lime rice, larb meat, chopped herbs, cucumbers) or fill up lettuce wraps. Enjoy immediately.
Notes
- Note 1: Sambal Oelek can be replaced with your choice of ground chili paste or omitted for a milder version.
- Note 2: Fresh herbs add a burst of flavor. Use any combination of mint, cilantro, or basil according to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg