Cook mode

Low-Carb Thai Larb Salad (Spicy Minced Chicken)

20 min · 4 Servings

Ingredients (14)

Ingredients
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) · optional
1 tsp ground toasted rice powder (optional, traditional but can be skipped for strict keto) · optional
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

Let’s cook

Follow the steps. Check them off as you go.

0 of 5 complete

Step 1Step 1: Heat oil in a large skillet over medium-high heat. Add ground chicken, breaking it apart as it cooks, until no longer pink.Use: 1 lb ground chicken (or turkey/pork), 1 tbsp avocado oil or olive oil
Step 2Step 2: Add garlic, shallot, and fresh chili to the pan. Stir-fry for 1–2 minutes until fragrant.Use: 2 garlic cloves (minced), 1 shallot (finely chopped), 1 tsp chili flakes (optional, for extra heat)
Step 3Step 3: Remove from heat and stir in fish sauce, lime juice, and chili flakes. Mix well.Use: 2 tbsp fish sauce, 2 tbsp lime juice (freshly squeezed), 1 tsp chili flakes (optional, for extra heat)
Step 4Step 4: Add cilantro, mint, and green onions. Toss gently to combine.Use: ½ cup fresh cilantro (chopped), ½ cup fresh mint leaves (chopped), 2 green onions (chopped)
Step 5Step 5: Spoon the mixture into lettuce leaves or cabbage cups. Garnish with lime wedges and extra chili if desired.Use: 1 tsp chili flakes (optional, for extra heat), Lettuce leaves (butter lettuce, romaine, or cabbage for serving), Lime wedges for garnish