Chicken Larb Recipe (Thai Larb Gai)

Ingredients

• 1/4 cup fish sauce
• 6 tablespoons freshly squeezed lime juice
• 1/4 cup brown sugar
• 1 tablespoon vegetable, canola or coconut oil ((or any mild oil))
• 1 Thai chiles or serrano chiles, thinly sliced ( (or 1/4-1/2 teaspoon Thai chili powder or chili flakes))
• 1 shallot, finely chopped
• 4 garlic cloves, ninced
• 1 1/2 pounds ground chicken
• 2 scallions (green onions), thinly sliced
• 1/2 red onion, thinly sliced
• 3 tablespoons fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons Thai basil, chopped ((optional))
• Sticky rice, lettuce leaves, cabbage leaves, sliced cucumbers, carrot sticks, green beans, lime wedges,
• 1/4 to 1/2 cup white rice or jasmine rice, raw ((short grain))

Instructions

1. 1

   Mix sauce: In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.

2. 2

   Stir fry aromatics: Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.

3. 3

   Cook the chicken: Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.

4. 4

   Add aromatics: Add the onions and scallions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.

5. 5

   Stir in sauce: Stir in the sauce. Toss to combine. NOTE: If using rice powder, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.

6. 6

   Stir in fresh herbs: Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.

7. 7

   Serve and enjoy: Serve warm or at room temperature with sticky rice and your choice fresh vegetables and additional fresh herbs (optional).

8. 8

   --- To Make Rice Powder (optional) ---

9. 9

   Optional make rice powder: In a dry pan over medium-low heat, toast the rice, stirring often until the rice is fragrant and medium golden brown in color (this may take 10 minutes). Next, place the rice in a food processor or blender and grind until a coarse powder is formed.