Craving a flavorful and spicy Thai dish? Look no further than the Thai Spicy Larb! 

This iconic dish, hailing from Thailand, tantalises the taste buds with its vibrant blend of minced meat, aromatic herbs, and zesty dressing.

To prepare this delectable dish, we have crafted a comprehensive guide that provides you with the steps and ingredients you need.

How to Make Thai Spicy Larb

To make Thai spicy larb, cook minced meat, shallots, garlic, and red chilli peppers. Prepare dressing with fish sauce, lime juice, sugar, and chilli flakes. 

You can then combine cooked meat and dressing and add fresh herbs. Lastly, serve with rice or lettuce.

Prepare the ingredients needed

To make Thai Spicy Larb, you will need the following ingredients:

• Minced meat (pork or chicken)
• Shallots
• Garlic
• Red chilli peppers
• Vegetable oil
• Fresh herbs (mint leaves, cilantro)
• Fish sauce
• Lime juice
• Sugar
• Chilli flakes

Tip: Before diving into the larb preparation, consider setting a pot of fragrant jasmine rice to cook on the stove. 

The fluffy rice will be the perfect companion to soak up the vibrant flavours of your Thai Spicy Larb, creating a satisfying and complete meal.

Heat vegetable oil in a pan

To start, heat a tablespoon of vegetable oil in a large pan over medium heat. Using a pan with a wide surface area will allow the meat to cook evenly and develop a nice brown colour.

Add minced pork or chicken and cook until browned

Once the vegetable oil is heated, it’s time to add the star of the dish – minced pork or chicken. Gently place the minced meat into the pan, spreading it out evenly to maximise contact with the heat. 

Allow it to cook undisturbed for a few minutes, allowing the meat to brown on one side. Then, using a spatula or wooden spoon, break up the meat into smaller crumbles and continue cooking. 

Stir occasionally to ensure that all sides are evenly cooked and browned.

Local tip: For an authentic Thai touch, some local cooks prefer to leave a few larger chunks of meat to create textural variation. 

Add chopped shallots, minced garlic, and chopped red chilli peppers

Once the minced pork or chicken is nicely browned, it’s time to put it in a large bowl and take the flavours up a notch by adding a trio of aromatic ingredients: chopped shallots, minced garlic, and chopped red chilli peppers.

Sprinkle the chopped shallots and add the minced garlic, which will infuse the dish with its irresistible aroma.

To bring the desired heat to your larb, introduce the chopped red chilli peppers. Adjust the amount based on your spice preference. 

Stir everything together, ensuring that the ingredients are well combined.

Tip: For an extra kick of heat and smokiness, some local cooks prefer to include a small amount of Thai bird’s eye chilli peppers. These tiny but mighty peppers pack a fiery punch, taking the spiciness of the larb to new heights. However, be cautious when using them as they are extremely hot.

Prepare the dressing by combining fish sauce, lime juice, sugar, and chilli flakes

In a small bowl, combine fish sauce, lime juice, sugar, and chilli flakes. The fish sauce brings a salty umami flavour that serves as the backbone of the dressing. 

The lime juice adds a bright and tangy citrus note, providing a refreshing contrast to the richness of the meat. The sugar helps balance the flavours, providing a touch of sweetness to round out the dressing. 

Finally, the chilli flakes bring the desired level of spiciness, infusing the dressing with their fiery kick.

Mix the ingredients well, ensuring that the sugar is fully dissolved and the flavours are well incorporated. Taste the dressing and adjust the proportions to your liking. 

Pour the dressing over the cooked meat and stir to coat

Pour the prepared dressing over the cooked meat and stir it all together. Make sure every piece of meat is coated in the tangy and spicy goodness. 

Let the flavours mingle for a couple of minutes, creating a mouthwatering blend. Also, add fresh herbs like mint leaves and cilantro, and mix well

Serve the spicy larb with steamed rice or lettuce leaves

When it’s time to serve, you have a couple of delicious options. First, you can enjoy your spicy larb with a side of steamed rice. 

Alternatively, you can wrap spoonfuls of larb in fresh and crisp lettuce leaves. The choice is yours! 

Tips and Tricks Tips for Crafting the Perfect Thai Spicy Larb

Choose the right meat

Use lean minced pork or chicken for a healthier option, or mix both for a flavorful combination.

Amp up the spice

Adjust the amount of chilli peppers or chilli flakes according to your desired heat level. Thai Spicy Larb is all about that fiery kick!

Fresh herbs are key

Don’t skimp on the herbs like mint leaves and cilantro. They add a refreshing element and enhance the overall flavour profile.

Balance the flavours

Tweak the dressing to find the perfect balance of tanginess from lime juice, umami from fish sauce, sweetness from sugar, and spiciness from chilli flakes.

Let it rest 

Allow the larb to sit for a few minutes before serving. This helps the flavours meld together and intensify.

Don’t be afraid to experiment!

Feel free to customise your larb with additional ingredients like onions, lemongrass, or even toasted rice powder for a unique touch.

FAQs about Thai Spicy Larb