Thai Chicken Larb with Khao Khua

A zesty, aromatic minced chicken salad with toasted rice powder, fresh herbs, and tangy lime

This vibrant Thai Larb Gai uses homemade Khao Khua — toasted rice and chili powder — to add nutty depth, distribute heat evenly, and naturally thicken the dish. Fresh mint, lime, and fish sauce create a bold, refreshing flavor. Serve with jasmine rice and crisp cabbage for a light, satisfying meal.

Thai Chicken Larb with Khao Khua, fresh herbs, and cabbage

Fragrant, tangy, and packed with texture — perfect with jasmine rice!

Prep Time
20 minutes

Cook Time
10 minutes

Total Time
30 minutes

Servings
2–4

About Khao Khua: A staple in Thai cooking, Khao Khua is toasted rice and dried chili, pounded into a fine powder. It distributes heat and flavor evenly and acts as a natural thickening agent. Make extra — it stores well!

Ingredients

2 chicken breasts, minced (or ground chicken)
1 tablespoon Khao Khua (toasted rice & chili powder)
1 red onion or 3 shallots, finely sliced
½ cup fresh mint leaves and/or coriander
1 tablespoon sugar
3 tablespoons lime juice
1 tablespoon fish sauce
3 spring onions, finely sliced
¼ cabbage, sliced into wedges or shredded
Jasmine rice, to serve

Instructions

Make the Khao Khua

Step 1: Place 2 tablespoons uncooked rice and 2–3 dried red chilies in a dry pan over medium heat.

Step 2: Toast, stirring frequently, until the rice turns golden brown and the chilies blacken (about 5–7 minutes).

Step 3: Let cool slightly, then pound in a mortar and pestle to a fine powder.

Note: Adjust chili amount based on your spice preference. Store extra in an airtight jar.

Make the Larb

Step 1: In a small jug, mix 3 tbsp lime juice, 1 tbsp fish sauce, and 1 tbsp sugar. Stir until sugar dissolves. Set aside.

Step 2: Heat a splash of oil in a large frying pan over medium-high heat.

Step 3: Add the minced chicken and cook, breaking it up, until almost cooked through.

Step 4: Just before it’s fully cooked, sprinkle in 1 tablespoon Khao Khua and stir well to coat.

Step 5: Once chicken is cooked, remove from heat. Add the red onion/shallots, lime dressing, and mint/coriander. Toss to combine.

Step 6: Transfer to a platter. Sprinkle with spring onions.

Step 7: Serve with jasmine rice and cabbage. For wedges: spoon larb into a leaf and fold like a wrap.

Alternative Version: Larb with a Twist

A richer, more fragrant take with sautéed aromatics and fresh chili.

Ingredients (Serves 2–4)

2 chicken breasts, minced
1 onion, puréed
3 cloves garlic, puréed
1 knob ginger (thumb-sized), puréed
1 tablespoon Khao Khua
1 red onion or 3 shallots, finely sliced
½ cup mint leaves and/or coriander
1 tablespoon sugar
3 tablespoons lime juice
1 tablespoon fish sauce
3 spring onions, sliced
1 long red chili, sliced
¼ cabbage, sliced into wedges or shredded
Jasmine rice, to serve

Method

Step 1: Follow the same Khao Khua preparation above.

Step 2: Mix lime juice, fish sauce, and sugar in a jug. Set aside.

Step 3: Heat oil and a small knob of butter in a pan. Add puréed onion and cook until golden (4–5 minutes).

Step 4: Add puréed garlic and ginger. Cook for 1–2 minutes until fragrant.

Step 5: Add minced chicken and cook until nearly done.

Step 6: Add sliced red chili and cook for 1 minute.

Step 7: Stir in 1 tbsp Khao Khua just before chicken is fully cooked.

Step 8: Remove from heat. Add lime dressing, shallots/onion, and herbs. Toss well.

Step 9: Serve as above with spring onions, cabbage, and jasmine rice.