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Thai Larb

Recipe_Thai_larb

10 min

Preparation time

40 min

Cooking time

4

Serves

This incredible dish can be made with any type of mincemeat; beef, pork, chicken, lamb, or a plant-based alternative. Once tried, never forgotten. Click Here to make your own Thai Chilli paste. This recipe was created by Food Writer, Mitzie Wilson.

Ingredients

  • 25g uncooked Thai Taste Sticky Rice
  • 500g 10% fat pork mince.
  • 1 tsp Thai Taste Palm Sugar
  • 1½ tbsp Thai Taste Fish Sauce
  • 2 tsp Chilli Paste
  • Juice of 2 Limes.
  • 3 Eschallion Shallots, sliced.
  • 6 Spring Onions, sliced.
  • A few leaves of Mint, Thai Holy Basil, and Coriander.
  • Serve with sticky rice or crisp lettuce leaves.

Steps for cooking

  • 1.Place the uncooked rice grains into a small pan and cook over medium heat for about 10-15 mins, stirring often until golden brown and smelling toasted.
  • 2. Meanwhile, dry fry the mince and shallots in a deep frying pan for about 15 mins until the meat is browned all over and beginning to turn golden and caramelized.
  • 3. Add 4 tbsp water, fish sauce, chilli paste and palm sugar, stir well. Cover and cook for 10 mins on low heat.
  • 4. Meanwhile, crush the toasted rice in a pestle and mortar to make a coarse powder. Add to the mince with the lime juice and spring onions.
  • 5. Serve topped with mint, Thai basil and coriander and serve either in lettuce leaves or with sticky rice.

Region:

Heat:

Vegetarian:

Gluten Free:

Isaan

Medium

No

Yes

Chef’s Tips

Delicious served in lettuce leaves as an informal starter or side dish. The toasted rice is what gives this dish its name and its unique flavour.

Did you know?

1/10th of the entire population of Thailand lives in Bangkok. Its diverse population makes for a great food scene.

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