Thai Larb Salad With Coconut Rice

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Food / Mains / Recipes

Larb was one of my favourite meals when I went to Thailand, so I had to re-create this. If you get the chilli’s from the supermarket this salad can be quite mild, so add some more if you want to amp it up.

Serves 4

Ingredients:

  • 1 tablespoon peanut oil
  • 500g lean pork mince
  • 1 stem lemon grass, pale section only, finely chopped
  • 1 fresh long green chilli, finely chopped
  • 60ml (1/4 cup) fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon finely grated lime rind
  • 1/2 small red onion, thinly sliced
  • 1/3 cup fresh coriander leaves
  • 2 tablespoons torn fresh mint
  • Baby cos lettuce leaves, to serve
  • 40g (1/4 cup) finely chopped roasted peanuts, to serve
  • Thai coconut Rice, to serve

Method:

  • Heat half the oil in a wok over high heat until just smoking. Add half the pork mince, lemon grass and chilli and stir-fry, breaking up any lumps, for 3-4 minutes or until pork changes colour. Transfer to a heatproof bowl. Repeat with the remaining oil, pork, lemon grass and chilli, reheating the wok between batches. Set aside for 15 minutes to cool slightly.
  • Whisk together the lime juice, fish sauce, sweet chilli sauce and lime rind in a small bowl until well combined. Drizzle the pork mixture with the dressing. Add the onion, coriander and mint and stir to combine.
  • Spoon the pork mixture among lettuce leaves and sprinkle with peanuts to serve. Serve with easy thai coconut rice

 

THAI COCONUT RICE

Serves 4

Ingredients

  • 2 cups Thai jasmine-scented white rice
  • 2 cups good-quality coconut milk
  • 1 3/4 cups water
  • 2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
  • 1/2 tsp. salt
  • 1/2 tsp. coconut oil, OR vegetable oil
  • Optional: 1-2 Tbsp. toasted coconut for garnish (Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir (“dry fry”) until light golden brown

ย Method:

  • Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
  • Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
  • Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
  • Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you’re expecting company!
  • When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes, such as curries or seafood recipes. If desired, top your rice with a sprinkling of toasted coconut.

The Author

Snaphappy foodie who is obsessed with travel. Currently living in London, originally from New Zealand.

4 Comments

  1. My French Heaven says

    I love thai food but cannot get any in France. This recipe sounds perfect for ma as it seems simple and is very well explained. Thanks for the inspiration!! Can’t wait to try it!

  2. Kylie Jeeves says

    Trying this at the flat this week ๐Ÿ™‚ will let you know how I get on xx

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