This Thai-inspired salad features minced chicken cooked with garlic, shallots, and fresh red chilies. The meat is dressed with a mixture of fish sauce and lime juice and tossed with fresh cilantro, mint, and green onions. The finished chicken is served inside lettuce leaves or cabbage cups with lime wedges on the side.

About This Recipe

The preparation starts by heating avocado oil in a large skillet over medium-high heat. The ground chicken is added to the pan and stirred until the meat is browned and broken into small pieces. Minced garlic, finely chopped shallots, and sliced red chilies are then introduced to the skillet and stirred with the chicken for a short duration. After the pan is removed from the heat, fish sauce, freshly squeezed lime juice, and chili flakes are poured over the meat and mixed.

Fresh herbs, including chopped cilantro and mint leaves, are added to the warm chicken along with sliced green onions. These ingredients are tossed together so the herbs are distributed throughout the meat mixture. The chicken is then spooned into prepared lettuce leaves, such as butter lettuce or romaine, which act as the base for the dish. The recipe is finished by placing lime wedges on the plate for use at the point of assembly.

The chicken can be substituted with ground pork, turkey, or beef depending on the protein choice. Toasted rice powder can be included if following a traditional method, or omitted to keep the ingredient list focused on the minced meat and herbs. The heat level is adjusted by changing the amount of fresh chilies or chili flakes added during the mixing stage. The cooked meat can be stored in the refrigerator and combined with the fresh herbs and lettuce just before the meal is eaten.

Why You’ll Love This Recipe

Fresh herbs and bold Thai flavors
Spicy, zesty, and incredibly satisfying
Ready in just 20 minutes
Naturally low-carb and gluten-free

What You’ll Need for This Low-Carb Thai Larb Salad

1 lb ground chicken (or turkey/pork)
1 tbsp avocado oil or olive oil
2 garlic cloves, minced
1 shallot, finely chopped
1–2 fresh red chilies, finely sliced (adjust to taste)
2 tbsp fish sauce
2 tbsp lime juice (freshly squeezed)
1 tsp chili flakes (optional, for extra heat)
1 tsp ground toasted rice powder (optional, traditional but can be skipped for strict keto)
½ cup fresh cilantro, chopped
½ cup fresh mint leaves, chopped
2 green onions, chopped
Lettuce leaves (butter lettuce, romaine, or cabbage) for serving
Lime wedges for garnish

Step-by-Step Preparation

Heat oil in a large skillet over medium-high heat. Add ground chicken, breaking it apart as it cooks, until no longer pink.
Add garlic, shallot, and fresh chili to the pan. Stir-fry for 1–2 minutes until fragrant.
Remove from heat and stir in fish sauce, lime juice, and chili flakes. Mix well.
Add cilantro, mint, and green onions. Toss gently to combine.
Spoon the mixture into lettuce leaves or cabbage cups. Garnish with lime wedges and extra chili if desired.

FAQ

Can I make larb ahead of time?
Yes, but it’s best eaten fresh. You can cook the chicken ahead, then mix with herbs and dressing right before serving.
Is this dish very spicy?
You control the heat. Use fewer chilies for mild or more for fiery.
What’s toasted rice powder, and do I need it?
It’s traditional in larb for nutty flavor, but optional if you want to stay strict keto.
Can I use beef instead of chicken?
Absolutely – larb is flexible and works with almost any protein.

Variations & Substitutions

Swap chicken for pork, turkey, or beef.
Use basil instead of mint for a different flavor twist.
Add cucumber slices for crunch.

Serving Suggestions

Serve with crisp lettuce cups for handheld wraps.
Add a fried egg on top for extra protein.
Pair with Thai iced tea (unsweetened, keto-style) for a refreshing combo.

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