Thai Chicken Larb Salad


60ml fish sauce

60ml lime juice

2 tablespoons brown sugar

2 tablespoons vegetable oil

500g chicken mince

1 chilli, finely diced

3 garlic cloves, minced

2 spring onions, thinly sliced

1/4 cup fresh coriander, finely chopped

1/4 cup fresh mint, finely chopped

1 cucumber, thinly sliced lengthways

1 carrot, thinly sliced lengthways

1 cup mung beans

1/2 red onion, thinly sliced

1 handful fresh mint

1 handful fresh coriander

1 lime, cut into wedges


Combine the fish sauce, lime juice and brown sugar in a bowl and whisk to combine.

Heat the vegetable oil in a wok over high heat. Add the chilli and garlic and cook for 1-2 minutes until fragrant. Add the chicken mince and cook for 5-6 minutes until the chicken is cooked through.

Remove the chicken mixture from the heat. Add the spring onion, coriander, mint, cucumber, mung beans, carrot, red onion and larb sauce and stir to combine.

Serve the salad with fresh mint, coriander, lime wedges, and extra fresh chilli on top.

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