Thai Chicken Larb
Fresh, vibrant and packed with flavour, this Thai Chicken Larb is a light yet satisfying meal that celebrates the balance of sweet, salty, sour and spice. Made with lean chicken mince, fresh herbs and a zingy lime dressing, it’s naturally high in protein and rich in fibre when served with crisp vegetables or basmati rice.
This is one of our go-to recipes for busy weeknights or casual entertaining - it feels impressive but comes together quickly. It’s also a beautiful example of how nourishing food can still be bold, exciting and deeply satisfying.
Serves 4
Ingredients:
2 tablespoons lime juice, to taste
2 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
½ small red onion, thinly sliced
1 tablespoon ginger, grated
½ long red chilli, finely chopped
1 lemongrass stalk, grated
500g chicken mince
1 tablespoon oil
2 spring onions, sliced
½ cup coriander leaves
¼ cup mint leaves
Optional add-ons
Crushed peanuts
Lettuce cups
Sliced cucumber
Green beans
Method
In a large bowl, combine lime juice, fish sauce, soy sauce and brown sugar. Mix well.
Heat oil in a large frying pan over medium heat. Add onion, ginger, garlic, lemongrass and chilli and sauté for 30-45 seconds or until fragrant.
Add chicken and cook, breaking up lumps on a medium-high heat. Once cooked, add sauce mixture and heat through with the chicken for 1-2 minutes. Remove from heat.
Stir through spring onions and half the coriander and mint leaves.
Benefits:
High protein, fresh ingredients and quick to make
