DifficultyIntermediate

Larb, a spiced meat dish finds it's origin in Laos. It is also eaten in Thailand, often served in lettuce leaves. In Laotian cuisine it is usually served with sticky rice and mango salad; essentially it is a meat salad. When I was first married I made larb on many occasions, however I lost my recipe and got away from making it. I was craving it again and came across a recipe in Bon Appetit magazine and this recipe is adapted from that recipe. You can adjust the spice in this recipe as well as the shallots and garlic. As I live in a more rural area certain Southeast asian ingredients like kaffir lime leaves are simply not locally available. However, I am able to find these ingredients at a small Vietnamese grocery store about 45 minutes north of where I live and I try to stock up when I am there. Many ingredients like kaffir lime leaves and Thai chili peppers are found in their frozen section, pre-packaged. If you do not have access to these ingredients they can be purchased on-line such as on Amazon and Grocery.com. You can substitute lime zest for the kaffir lime leaves, however the flavour won't be as complex or as intense. Warning: this recipe makes a lot of food so feel free to cut the recipe in half.

Yields6 Servings
Prep Time1 day 9 hrs 39 minsCook Time25 minsTotal Time45 mins
 1 -2 tablespoons coconut oil
 ½ cup shallots (about 2 medium shallots)
 3 tbsp fresh lemongrass (about 8-one inch chunks)remove woody end of lemongrass stalk as well as the ends, and several outer layers leaving the pale green and white portion (about 3 inches of the bottom section of stalk)
 4 large kaffir lime leaves remove vein in middle of leaves
 2 garlic cloves
 3 tsp fish sauce
 1 tsp sea salt I like to use kelp sea salt in Asian dishes
 1 large red jalapeño pepper or 2 Thai chillies
 2 lbs boneless skinless chicken thighs, cut into 2 inch chunks
 2 bunches cilantro, leaves and stems, coarsely chopped
Salad
 1 large head napa, savoy or green cabbage, cored, halved and cut into 4 large chunks
 2 large carrots, cut in half
Dressing
  cup fresh lime juice
 2 tbsp fish sauce
 2 tbsp coconut sugar
 ½ tsp Sriracha sauce
1

Place cabbage and carrots in food processor and pulse util broken down into a chunky salad. Place salad mixture in a bowl in fridge until ready to serve. Place all of the larb ingredients, except chicken and cilantro in a food processor and pulse until ingredients are finely broken down. Lemongrass is very rigid so make sure it is finely chopped.

2

Add chicken and pulse until until you have a consistency of ground meat. Add half of the cilantro and pulse until combined. Add coconut oil to a deep and wide saucepan and turn heat up to medium. Add chicken mixture to pan and stir and continue to cook over medium heat until cooked through.

3

It should take about 15-20 minutes to fully cook. Roughly chop the rest of the cilantro and add to chicken mixture and stir.

4

Prepare salad dressing by placing ingredients in a glass jar and shaking well. Set dressing aside until you are ready to serve salad. Add desired amount of cabbage and carrot mixture to bowls and then top with chicken larb and pour a little dressing on top of individual servings. Enjoy!

Ingredients

 1 -2 tablespoons coconut oil
 ½ cup shallots (about 2 medium shallots)
 3 tbsp fresh lemongrass (about 8-one inch chunks)remove woody end of lemongrass stalk as well as the ends, and several outer layers leaving the pale green and white portion (about 3 inches of the bottom section of stalk)
 4 large kaffir lime leaves remove vein in middle of leaves
 2 garlic cloves
 3 tsp fish sauce
 1 tsp sea salt I like to use kelp sea salt in Asian dishes
 1 large red jalapeño pepper or 2 Thai chillies
 2 lbs boneless skinless chicken thighs, cut into 2 inch chunks
 2 bunches cilantro, leaves and stems, coarsely chopped
Salad
 1 large head napa, savoy or green cabbage, cored, halved and cut into 4 large chunks
 2 large carrots, cut in half
Dressing
  cup fresh lime juice
 2 tbsp fish sauce
 2 tbsp coconut sugar
 ½ tsp Sriracha sauce

Directions

1

Place cabbage and carrots in food processor and pulse util broken down into a chunky salad. Place salad mixture in a bowl in fridge until ready to serve. Place all of the larb ingredients, except chicken and cilantro in a food processor and pulse until ingredients are finely broken down. Lemongrass is very rigid so make sure it is finely chopped.

2

Add chicken and pulse until until you have a consistency of ground meat. Add half of the cilantro and pulse until combined. Add coconut oil to a deep and wide saucepan and turn heat up to medium. Add chicken mixture to pan and stir and continue to cook over medium heat until cooked through.

3

It should take about 15-20 minutes to fully cook. Roughly chop the rest of the cilantro and add to chicken mixture and stir.

4

Prepare salad dressing by placing ingredients in a glass jar and shaking well. Set dressing aside until you are ready to serve salad. Add desired amount of cabbage and carrot mixture to bowls and then top with chicken larb and pour a little dressing on top of individual servings. Enjoy!

Thai Larb Salad Bowls (Paleo & Egg Free)