Thai larb gai (chicken larb, whole30)

A Thai chicken dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 20 min

Organic sourcing

Leafy herbs like mint, cilantro, and basil are best organic due to potential pesticide residues. Limes are generally low-residue; organic upgrade is modest.

Ingredients

• 500 g ground chicken
• 1 tbsp extra-virgin olive oil
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 2 shallots, thinly sliced
• 1 red chili, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 lime, sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh Thai basil, chopped
• 3 spring onions, sliced
• to taste sea salt

Method

1. Heat the olive oil in a skillet over medium heat.
2. Add the garlic and shallots, sauté until fragrant.
3. Add the ground chicken to the skillet. Cook until browned and cooked through.
4. In a bowl, combine fish sauce, lime juice, and red chili.
5. Add the cooked chicken to the bowl of sauce and mix well.
6. Gently toss in the red onion, mint, cilantro, Thai basil, and spring onions.
7. Adjust seasoning with sea salt and more lime juice if desired.
8. Serve the larb on a plate, garnished with lime slices.

Notes

• For more spice, add an additional red chili.
• Serve with crunchy lettuce cups for a light meal.
• Leftovers can be stored in the fridge for up to 2 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Thai recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.