SunRice

Thai Chicken & Rice Larb

I am using:

Prep time

15min

Cook time

60min

Enjoy Thai cuisine at home with this delicious and fresh recipe. Great for summer evenings with friends!

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

- Long grain, ideal for Southeast Asian dishes - Commonly used in stir fries and curries - Slightly sticky but fluffy texture - Excellent for fried rice, stir fry, and curry recipes - SunRice Jasmine rice has a delicious fragrance - Evokes sights and sounds of Southeast Asia - Rinse rice before cooking; cook without salt to preserve fragrance - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • ⅔ cup SunRice Jasmine Rice (rinsed)

  • 275 ml Water

  • 1 Barbecue Chicken

  • 2 tbsp Vegetable Oil

  • 3 Eschallots (thinly sliced)

  • 2 Long Green Chillis (finely chopped)

  • 1 tbsp Lemongrass Paste

  • 1 cup Beansprouts (trimmed)

  • cup Roasted Peanuts (roughly chopped)

  • cup Coriander Leaves

  • cup Mint Leaves

  • 2 Baby Cos Lettuce (leaves washed & dried)

  • Dressing

  • 2 Limes (juiced)

  • 2 tbsp Palm Sugar (finely chopped)

  • 2 tbsp Fish Sauce

  • 2 tbsp Rice Wine Vinegar

  • 1 Red Birdseye Chilli (deseeded, finely chopped)

  • 1 clove Garlic (finely chopped)

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of Thai Chicken & Rice Larb

Method

  • Put rice and water in a saucepan. Bring to the boil over high heat. Reduce heat to low, cover and simmer 12-15 minutes until rice has absorbed the water. Stand without removing the lid 5 minutes. Stir with a fork to separate the grains. Carefully spread out onto a baking tray to cool. Remove the chicken from the bones. Discard the skin and bones, shred the meat.

  • Combine all the dressing ingredients in a jar, shake to combine. Heat a wok over medium heat. Add the oil, eschallots, chilli and lemongrass, stir-fry 1-2 minutes until soft. Add the chicken and stir-fry, for 1-2 minutes or until combined. Remove from the heat, pour over the dressing and set aside for 15 minutes. Stir through the rice, sprouts, peanuts and herbs.

  • Arrange lettuce on a large platter or individual bowls. Spoon over the larb and serve with lime and extra dressing if desired.

  • Tip you can replace the palm sugar with brown sugar.

    Tip Replace the barbecue chicken with 500g chicken or pork mince. Increase the heat to high after the lemongrass in step 2, add the mince and stir-fry 5 minutes until cooked through.

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