Chicken Larb Recipe

Heat a small dry skillet over medium heat. Add the uncooked glutinous or short-grain rice and toast, stirring or shaking the pan constantly, until the rice turns a uniform light golden brown and is fragrant, about 5–7 minutes. Watch carefully to avoid burning.

Remove from heat and let cool completely, then transfer to a spice grinder or mortar and pestle. Grind to a coarse powder (some small bits are fine). Measure 2 teaspoons for the larb and reserve the rest for other uses.

Forming the crisps

Place the cooked, cooled rice in a small bowl. Add curry powder and 1/4 tsp salt. Use the back of a spoon or a fork to mash and press the rice so it slightly binds together; you're not making a paste but compacting it enough to form thin discs.

Line a baking sheet or plate with parchment. Using wet hands or a small spoon, form the rice into thin discs about 1/8–1/4 inch (3–6 mm) thick and 2–3 inches (5–7 cm) across. You should get 8–12 small crisps depending on thickness. Chill these discs in the fridge for 15–20 minutes to firm up (this helps them stay together when frying).

Frying the crisps

Pour 1 cup neutral oil into a medium skillet to a depth of ~1/4 inch and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Fry the chilled rice discs in batches, 1–2 at a time, for about 1–2 minutes per side or until golden brown and crisp. Adjust heat so they brown without burning. Transfer to a paper-towel-lined rack and sprinkle lightly with a pinch of salt while hot.

Prepare aromatics and herbs: thinly slice shallots and red onion. If you want milder onion flavor, soak the red onion slices in cold water for 10 minutes, then drain well. Finely chop the red chiles and mince the garlic. Chop cilantro and mint; separate the white and green parts of the green onion and slice thinly.

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the sliced shallots and sauté 1–2 minutes until softened and translucent but not browned.

Add the ground chicken to the skillet, breaking it up with a spatula. Cook, stirring frequently, until the chicken is cooked through and beginning to brown in spots, about 6–8 minutes. As the meat finishes, add the minced garlic and cook 30–45 seconds until fragrant.

Remove the skillet from direct heat (or lower heat to low). Immediately add fish sauce, lime juice, and sugar. Stir to combine and to let the marinade soften the meat slightly. Taste and adjust: add more fish sauce for saltiness, or more lime for acidity if needed.

Stir in the toasted rice powder and finely chopped chiles. Mix in the white and some green parts of the green onions, half the cilantro, and half the mint. Fold in the thinly sliced red onion (drained if previously soaked) and cucumber if using. Give everything a few gentle stirs to combine; let rest off heat for 2–3 minutes to allow flavors to meld.

Transfer the larb to a serving bowl or platter, garnish with the remaining cilantro and mint and extra green onion. Serve immediately with the warm curried rice crisps and additional lime wedges and fresh vegetables on the side.