Chicken Larb over coconut lime rice is truly a match made in heaven. I promise your family will be obsessed!!
Prep Time10mins
Cook Time15mins
Total Time25mins
Course: Main Course
Cuisine: Thai
Keyword: chicken larb, chicken larb bowls, gaby chicken larb, how to make chicken larb, what is chicken larb, easy chicken larb recipe, what is larb, whats gaby cooking larb
Servings: 4people
Author: Gaby
Ingredients
For the quick pickles:
2Persian cucumbersthinly sliced
½red onionthinly sliced
2tablespoonsrice vinegar
For the chicken:
1tablespoonvegetable oil
5ounceskaledeveined and chopped
1poundground chicken
2clovesgarlicfinely chopped
6scallionswhite and light green parts, thinly sliced
2 to 3tablespoonssoy sauce
1 to 2tablespoonssambal oelek
1tablespoonbrown sugar
For the rice:
2cupswater
1cupcoconut milk
1teaspoonsugar
1teaspoonkosher salt
2cupsjasmine rice
zest and juice of 1 lime
To garnish:
fresh mint leaves
fresh basil leaves
fresh cilantro leaves
Instructions
To make the quick pickles:
In a small bowl, toss the cucumbers, red onion, and vinegar. Set aside to marinate while you cook the chicken.
To make the chicken:
In a large, heavy-bottomed skillet, heat the oil over medium-high heat. Add the kale and cook until wilted, 5 to 6 minutes. Season with salt and carefully transfer to a medium bowl.
Add the ground chicken to the same skillet and cook, breaking it apart with the back of a wooden spoon and stirring frequently until no pink remains, 8 to 10 minutes.
Add the garlic and scallions and cook for 1 minute, or until fragrant. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. Return the cooked kale to the skillet and stir to combine. Season with salt and reduce the heat to low until ready to serve.
To make the rice:
Combine the water, coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot, reduce the heat to low, and cook undisturbed for about 15 minutes, until all the liquid has been absorbed.
Turn off the heat and let the rice steam for another 5 to 10 minutes, until fully cooked and soft. Uncover, fluff, and toss in the lime zest and juice.
To assemble:
Divide the rice among 4 bowls, followed by the chicken and kale, pickles, and plenty of fresh mint, basil, and cilantro. Serve immediately.