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

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1. 1Step 1: Add 1/4 cup water to a wok or skillet over medium-high. Add 1 pound ground chicken and cook, breaking it up, until just cooked through. Add a splash more water if it dries out.
2. 2Step 2: Turn off the heat. Stir in 2–3 sliced shallots (or 1 small red onion); the residual heat softens them without losing crunch.
3. 3Step 3: While the meat is still warm, add juice of 2–3 limes, 2–3 tablespoons fish sauce, 2–3 teaspoons sugar, 1–2 tablespoons toasted rice powder, and 1 teaspoon to 1 tablespoon 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.
4. 4Step 4: Let the mixture cool to warm/room temperature before adding the herbs so they don't wilt. Stir in 1 cup cilantro, 1 cup fresh mint, and 1/2 cup sliced green onion.
5. 5Step 5: Taste and 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.