Chicken Thai Larb Lettuce wraps
Chicken Thai larb (also known as larb moo ลาบหมู, Laab Gai or Larb Gai) is a refreshing dish filled with herbacious flavors and lime, bringing a bit of Thailand back into your home. These make perfect lettuce wraps or topping on a salad. Best of all, it is gluten-free and low-calorie. And it makes great leftovers for lunches all week long.
Equipment
- Fresh ORGANIC Kaffir Lime Leaves
- KEJORA Fresh Red Thai Chili Peppers
- Red Boat Fish Sauce
- Sriracha Hot Chili Sauce
- 14" Green Earth Wok (100% PTFE and PFOA Free)
- Instant Pot Duo Nova Pressure Cooker 7 in 1
Ingredients
- 2/3 cup fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp dark brown sugar
- 1 tsp Sriracha sauce
- 10 lime leaves
- 6 lemongrass leaves
- 2 Thai red chiles remove all seeds (unless you like HEAT)
- Head of garlic 10 garlic cloves or 5 tsp minced garlic in a jar
- 2-2.5 lbs chicken breast
- 1 tsp vegetable oil
- 3 shallots minced (or red onion in thin strips)
- 2 tbsp cilantro
- 2 tbsp mint
- 2 tbsp basil
- Lime wedges
- Whole Green Red, Bibb or Butter lettuce leaves
Instructions
- Chicken Larb Sauce Instructions
- Give the lemongrass, lime leaves, red chiles and garlic a rough chop. Put items in a blender or food processor.
- Add lime juice, fish sauce, brown sugar and Sriracha, and pulse until combined and in tiny pieces.
- Shredded chicken (two ways)
- Version 1: Pop your chicken into an Instapot with a cup of chicken stock. Cook for 15 minutes. Once finished, shred the chicken into small pieces.
- Version 2: Cut your chicken into small pieces and set aside.
- Putting Together A Chicken Larb Salad
- Heat a wok or large sauce pan with vegetable oil on medium high heat.
- Add your sauce for a quick heat up.
- Add in your chicken (either shredded or raw cubed)
- Cook the chicken, stirring often for even cooking.
- Turn down the heat to simmer for 8 minutes (if using raw chicken, make sure it cooks all the way through).
- Throw in shallots, giving your chicken mixture a good stir for about 1-2 minutes.
- Take chicken larb off heat, add in a fresh squeeze of lime (about 2 wedges) and herbs (chopped cilantro, basil and mint).
- Serving Thai chicken larb
- Spoon your chicken larb into a serving dish.
- Wash and dry large lettuce leaves, and place on a plate.
- Set out remaining lime wedges, Sriracha and any remaining basil, cilantro and mint for garnish.
- Spoon Thai larb into lettuce leaf, creating a little taco.
- Enjoy!
Notes
TIP: Gather all of your ingredients first. Things move very quickly once you get this recipe started.