Thai Larb Recipe (Larb Gai) – Authentic, Easy & Flavorful

Cook the meat

Add ¼ cup water to a wok or skillet over medium-high. Add 1 lb ground chicken and cook, breaking it up, until just cooked through. Add a splash more water if it dries out.

Wilt the shallots

Turn off heat. Stir in 2–3 sliced shallots (or 1 small red onion); the residual heat softens them without losing crunch.

Season

While the meat is still warm, add juice of 2–3 limes, 2–3 Tbsp fish sauce, 2–3 tsp sugar, 1–2 Tbsp toasted rice powder, and 1 tsp–1 Tbsp Thai chili flakes. Start small and adjust until the flavor is bright (sour), salty, lightly sweet, and a little spicy or really spicy if you like it that way.

Cool, then herb it

Let the mixture cool to warm/room temp before adding the herbs so they don’t wilt. Stir in 1 cup cilantro, 1 cup fresh mint, and ½ cup sliced green onion.

Taste & adjust

Add a pinch more toasted rice powder for body, more lime for sour notes, fish sauce for savory flavor, or chili flakes for heat.