Description
A delicious Thai-inspired dish featuring ground chicken, fresh herbs, and creamy coconut lime rice.
Ingredients
Scale
- 1–1/2 tablespoons coconut oil (can use olive oil)
- 2 teaspoons finely minced garlic (2 cloves)
- 1 tablespoon minced ginger (1-inch piece)
- 1 cup thinly sliced green onions (white and green parts; 4 to 6 onions)
- 1 pound ground chicken (darker meat will be more tender and flavorful)
- 2 tablespoons soy sauce (all-purpose, not light)
- 1 large lime
- 1 tablespoon Sambal Oelek (or ground chili paste)
- 1 tablespoon light brown sugar (not packed)
- Salt and pepper
- 1/4 cup chopped fresh mint
- 1/4 cup chopped cilantro
- 1/4 cup chopped basil
- 3 Persian cucumbers (or 1 English cucumber)
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 lime
- 1 cup basmati rice
- 1–1/2 cups coconut milk
- 1/2 cup water
- 1 large lime (plus more optional lime wedges for serving)
- Lettuce leaves (optional, for serving)
Instructions
- Cook rice first (if making): Combine basmati rice, full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir and place over high heat. Once boiling, reduce heat to low and cover the rice. Allow to simmer 13–18 minutes or until liquid is absorbed. Remove from heat, keep covered, and don’t rush or it will be sticky! Fluff the rice with a fork, then zest and juice lime to get 1 teaspoon zest and 2 tablespoons juice; add in. Stir and evenly divide onto plates.
- In a small bowl, whip together the sauce ingredients: add soy sauce, 1 teaspoon lime zest, 2 tablespoons lime juice, Sambal Oelek, brown sugar, and 1/2 teaspoon salt (or to taste). Stir to combine.
- Prep toppings: Thinly slice Persian cucumbers and place in a medium bowl. Add rice vinegar, olive oil, 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir and give the mixture more stirs while cooking the chicken. Give the herbs a quick coarse chop and place in a bowl.
- Prepare the meat portion: Add coconut oil to a large, cast-iron pan and melt over medium-high heat. Once shimmering, add minced garlic, minced ginger, and thinly sliced green onions. Sauté 3–4 minutes or until fragrant and tender. Add ground chicken. Break up the ground chicken with a wooden spoon so there are no large clumps. Sauté 7–9 minutes (stirring almost constantly) or until mostly cooked through and white all over. Drain any accumulated liquid and return to medium-high heat. Pour the prepared sauce over the chicken and cook another 2–3 minutes or until chicken is fully cooked and the sauce coats everything. Remove from heat.
- Serve appetizer style with lettuce leaves, larb meat, coconut lime rice, a bowl with the herbs, and cucumbers. Either layer everything or fill up lettuce wraps. Enjoy immediately.
Notes
- Use darker meat for a more tender and flavorful dish.
- Fresh herbs like mint, cilantro, and basil are key to great flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg