Thai Larb

  • Yield: Serves 4 1x


For the dressing:

  • 1/3 cup fresh lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons (packed) light brown sugar

For the chicken:

  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 shallot, coarsely chopped
  • 2 tablespoons lemongrass paste
  • Zest from one lime
  • 1 small red Thai chile, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons fish sauce
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil, divided
  • 8 small iceberg lettuce or hearts of romaine leaves
  • 1/4 cup chopped peanuts
  • Sriracha, to taste
  • Cilantro leaves and stems, roughly torn


For the dressing:

  1. Stir all ingredients in a small bowl to blend; set dressing aside.

For the chicken:

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  2. Combine first 8 ingredients in the bowl of a food processor. Add 1 tablespoon of oil, and pulse until chicken is chopped. Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium–high heat. Add chicken mixture and sauté, breaking into small bits, until chicken begins to brown, about 8 minutes.
  3. Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly. Spoon dressing over the top of each cup, then finish with a drizzle of Sriracha, some chopped peanuts, and the fresh cilantro. Serve immediately.


Adapted from a recipe by Bon Appetit