Chicken Larb with Coconut Rice
This fresh and flavourful dish originates in Laos. Packed with herbs and lime juice, we serve our chicken larb over rich and creamy coconut rice.
Coconut Rice
01
| 1 cup | long grain white rice |
| 1 can | coconut milk light |
| ¼ cup | water |
| 1 tsp. | sugar optional |
| ¼ tsp. | salt |
Stir everything together in a small or medium sized pot. Turn heat to medium, bring to a boil, stirring often.
Reduce heat to low, stir, cover with lid and let cook 30 minutes.
Fluff with a fork, cover and let cook another 10 minutes.
Prepare Ingredients
02
| ⅓ lb. | green beans |
| ½ small | red onion |
| ½ bunch | cilantro |
| ½ cup | mint |
| 1 | lime |
Chop green beans into 1/2” pieces. Thinly slice red onion into half moons. Roughly chop cilantro. Remove mint leaves from stem and roughly chop. Juice limes (about 2-3 tablespoons).
Cook Larb
03
| 2 Tbsp. | olive oil |
| 1 lb. | ground chicken |
| 3 Tbsp. | fish sauce or soy sauce/tamari |
| 2 tsp. | sugar |
| ½ tsp. | red chile flakes |
| ½ tsp. | salt |
Heat oil in a large frying pan over medium-high heat. Add chicken and cook, breaking into small pieces as you go, until fully cooked and slightly browned, about 8-10 minutes.
Stir in fish sauce (or soy sauce), sugar, chili flakes, salt and green beans.
Turn off heat then stir in red onion, cilantro, mint and lime juice.