Thai Larb Chicken Lettuce Cups

Name: Thai Larb Chicken Lettuce Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb ground chicken; 2 tsp avocado oil (or coconut oil); 2 shallots, thinly sliced; 3 tbsp fish sauce (no added sugar); 3 tbsp fresh lime juice; 2 Thai red chili or serrano, thinly sliced; 1 lemongrass stalk, finely minced; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro, roughly chopped; 2 butter lettuce heads, leaves separated; 1 English cucumber, sliced; 8 lime wedges

Ground chicken cooked with fish sauce, lime juice, shallots, and fresh herbs, served in crisp lettuce cups. Bright, herby, and satisfying, this Whole30 larb is a fast weekday lunch with zero grains.

30 minEasyServes 4300 cal/serving

ThaiLunchStovetopWhole30PaleoHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb ground chicken
2 tsp avocado oil (or coconut oil)
2 shallots, thinly sliced
3 tbsp fish sauce (no added sugar)
3 tbsp fresh lime juice
2 Thai red chili or serrano, thinly sliced
1 lemongrass stalk, finely minced
1/2 cup fresh mint leaves
1/2 cup fresh cilantro, roughly chopped
2 butter lettuce heads, leaves separated
1 English cucumber, sliced
8 lime wedges

Instructions

1

Heat 2 tsp avocado oil (or coconut oil) in a large skillet over medium-high heat. Add 1 finely minced lemongrass stalk and 2 thinly sliced shallots and cook, stirring, until fragrant, about 2 minutes.
2

Add 1 lb ground chicken and cook, breaking it up with a spoon, until fully cooked through to an internal temperature of 165°F (74°C), about 6-8 minutes. Remove from heat.
3

Stir in 3 tbsp fish sauce (no added sugar), 3 tbsp fresh lime juice, and 2 thinly sliced Thai red chili or serrano. Taste and adjust - the balance should be salty, sour, and spicy.
4

Fold in the 1/2 cup fresh mint leaves and 1/2 cup roughly chopped fresh cilantro. Stir gently so the herbs stay bright and fresh.
5

Spoon the larb into 2 leaves separated butter lettuce heads and serve alongside 1 sliced English cucumber and 8 lime wedges.

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Questions

What internal temperature should Thai Larb Chicken Lettuce Cups reach?

For Thai Larb Chicken Lettuce Cups, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of lemongrass in Thai Larb Chicken Lettuce Cups?

The entry for Thai Larb Chicken Lettuce Cups calls for 1 lemongrass stalk, finely minced. In its place: Use the zest of one lemon plus a thin slice of fresh ginger per stalk. It is brighter and less floral, but it fills the same space.

Can I use ground beef or pork instead of ground turkey in Thai Larb Chicken Lettuce Cups?

Yes, at the same weight. Beef and pork carry more fat, so skip any oil the recipe adds for browning and drain the pan if it pools. As written, the entry for Thai Larb Chicken Lettuce Cups uses 1 lb ground chicken.

Is Thai Larb Chicken Lettuce Cups spicy?

Moderately. The heat in Thai Larb Chicken Lettuce Cups comes from 2 Thai red chili or serrano, thinly sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Thai Larb Chicken Lettuce Cups low-carb?

A serving of Thai Larb Chicken Lettuce Cups carries 14 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

Serve it with

Pak Boong Fai Daeng Stir-Fried Morning Glory side
Crunchy Cabbage Slaw salad
Thai Coconut Chicken Soup soup
Thai Iced Tea drink

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