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Chicken Laap / Chicken Larb Recipe - Paleo & Low-Carb
Chicken Laap / Chicken Larb is a traditional Laotian dish made from ground chicken and herbs. It is a healthy paleo warm chicken salad that is perfect for a low-carb diet.
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 4 servings
Calories 300 kcal
Ingredients
- 500 g organic chicken breast finely chopped
- 4 Tbsp white rice
- 2 Tbsp coconut oil
- 3 Tbsp lime juice
- Zest of 1 lemon
- 1 stalk lemongrass
- 1/2 bunch fresh mint
- 2- 3 Tbsp fresh dill chopped
- 1/2 bunch cilantro
- 1/2 bunch Thai basil
- 1/2 bunch spring onions
- 1-2 mild green chilies
- 1 garlic clove thinly sliced
- 1 Tbsp fish sauce or soy sauce
- 1/2 Tsp brown sugar or coconut sugar
Instructions
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Roast the rice in a pan without adding any fat for about 4 minutes until golden and grind in your food processor until you have a coarse powder.
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Chop herbs, spring onions, and garlic and peel and slice the lemongrass thinly. Juice and zest the limes and chop the meat into little pieces. Fry the meat in a very hot pan or a wok together with the spring onions, the chilies, and the garlic for about 2 or 3 minutes and add the fish sauce and sugar. Take off the heat and stir in the rice powder.
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Mix with the fresh, chopped herbs and the rest of the ingredients in a bowl and serve with rice, fresh bread or cucumber slices.
Recipe Notes
- This recipe uses Thai basil. It can be a bit hard to find. We get ours at Canadian Superstore, where the Asian veggies are.
- Thai basil has purple stems and the leaves are sturdier than floppy sweet basil. Its flavor is quite different from Italian sweet Basil. It tastes a bit of licorice and all over Thai basil is bolder and slightly spicier than the sweet kind.
- When buying lemongrass, choose stalks that feel firm, smell fragrant, and look fresh. You want to look for tight bulbs and pale to bright green stems and tops. The tops can be dry, but avoid any stalks that appear overly dried out, brown, or yellow.