Thai Larb + Coconut Rice

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Thai Larb + Coconut rice

Serves 4  | Prep Time: 15 minutes | Cook Time: 30 minutes

Larb is a mainstay in Thai cuisine. Mainly consisting or a meat, chiles, toasted rice, lime, fish sauce and served with sticky rice. Though it’s best with the toasted rice, this version comes out absolutely delicious without it. Tradition does not always have to be followed.


 (For the coconut rice)

  • 1 tablespoon coconut oil
  • 1 cup jasmine rice (or black rice)
  • 3/4 cup coconut milk
  • 3/4 cup filtered water
  • 1/2 teaspoon (3g) kosher salt

(For the larb)

  • Juice of 2 limes
  • 2 tablespoons (fish sauce)
  • 2 tablespoons (20g) coconut sugar (or cane sugar)
  • 2-3 tablespoons olive oil (divided)
  • 1 pound ground pork (pasture raised if possible) / or ground chicken
  • 2 shallot
  • 2 fresh chilis (Thai chili or jalapeño)
  • 1/2 stalk lemon grass, minced
  • 1 head butter lettuce (red oak leaf lettuce) leaves separated, washed and dried
  • 1/4 cup picked fresh mint
  • 1/4 cup picked fresh cilantro
    serve with coconut rice (optional)

Chef Tips

Double the ingredients so you have a yummy lunch the next day ready to go. Feel free to swap out pork for ground chicken. Mushrooms would be amazing too.


Step 1 (for the coconut rice)

Rinse the rice a few times, until the water that drains away runs almost completely clear.

Step 2

Place medium, heavy-bottomed pot over medium-high, add in the coconut oil and rice. Toast until fragrant. About 30 seconds. Add in the coconut milk, water, and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Reduce heat to low and cover the pot (leave slightly ajar for the first few minutes so the liquid does not boil over).

Step 3

Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

For The Lab

Step 1

Mix together the lime juice, fish sauce, and coconut sugar in a small bowl.

Step 3

Preheat a heavy bottom pot over medium high heat. Add one tablespoon of olive oil and ground pork. Stir while breaking up the pork into ground pieces until cooked through. About 5 minutes. Season lightly with salt. Transfer the pork to a bowl and set aside.


Add in the rest of the olive oil and add the shallots, chilis, and lemon grass. Cook stirring occasionally until tender. About 3 minutes. Transfer the pork back into the pot along with the lime juice mixture. Mix to combine and taste for seasoning.

Step 3

Layout some of the larger lettuces onto a platter. Spoon a few tablespoons onto each leaf and sprinkle generously with herbs. Fold up and eat like taco. Serve along side the coconut rice.