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Thai Chicken Larb | mylittlelarder.com

Thai Chicken Larb

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 -4
Author My Little Larder


  • 2 Tbsp uncooked rice
  • 1/3 cup chicken stock
  • 1 tsp table salt
  • 1 tsp sugar
  • 2 cloves garlic crushed
  • 500 g 1 lb ground chicken mince
  • 6 Tbsp lime juice
  • 3 Tbsp fish sauce
  • 1/2-3 tsp chilli flakes I prefer to use 2 tsp
  • 1/2 red onion finely sliced
  • handful each of mint and coriander cilantro roughly chopped

To serve:

  • 1/8 green cabbage roughly sliced
  • 1 medium carrots julienned (thin matchsticks)
  • 1 fresh red chilli sliced (optional)
  • extra mint and coriander cilantro
  • 1-2 cups cooked sticky or plain Jasmine rice


  1. In a medium dry fry pan or wok over medium heat add rice. Cook for approximately 2-3 min or until rice is chalky white and just starting to brown. Remove and allow to cool. Once cool place in a mortar and pestle (or food processor) and grind into a course powder.
  2. Place the fry pan or wok back over medium-high heat. Add stock, salt, sugar and garlic and bring to a simmer. Add ground chicken mince and garlic and cook for 3-5 min or until just cooked through. Remove from heat.
  3. Add fish sauce, lime juice and chilli flakes. Taste and if required add more fish sauce, lime juice or chilli to suit your taste - you want to achieve a nice balance between the flavours so that no one ingredient over powers the others. Mix through the red onion, mint and coriander (cilantro).
  4. Sprinkle over the roasted rice powder (and chilli, if desired) and serve.
  5. Serve with sliced raw cabbage, carrot and rice. I prefer to eat my larb with sticky rice, which you can now buy at most supermarkets, but if you can’t find this, regular Jasmine rice is delicious.