Ingredients
2tbspvegetable oil,plus more as needed
1clovegarlic,finely chopped
1lbground chicken,or turkey
2shallots,thinly sliced
2Thai chilies,red or green, thinly sliced, or taste
water,as needed
2tbsplime juice
2tbspfish sauce
1tbspsweet Thai chili sauce
1tspbrown sugar
1tspsriracha,or sambal oelek
¼cupmint leaves,coarsely chopped
¼cupcilantro,coarsely chopped
1boston lettuce head,or 2 small lettuce heads, separated into leaves
2limes,quartered, for serving
rice,cooked, for serving
mint cilantro,or Thai basil sprigs, for serving
extra sriracha,or sambal oelek sauce, for serving
Preparation
In a skillet over medium heat, heat the oil. Add the garlic and stir for 30 seconds. Add the ground chicken and spread it over the bottom of the pan.
Without stirring too much, cook for about 6 minutes or until it browns on the bottom. Turn and break it up with the edge of a spatula. Continue cooking for 6 to 8 minutes longer, or until the meat is browned.
Stir in the shallots and chilies and cook for 30 seconds. Remove the pan from the heat.
In a small bowl, stir together the lime juice, fish sauce, chili sauce, and brown sugar. Stir the mixture into the meat, along with the chopped cilantro and mint.
Transfer the meat to a serving platter and place lettuce leaves, lime wedges, and more cilantro alongside. Set out a bowl of cooked rice and a bowl of chili sauce.
Spoon some rice into each lettuce leaf and top with a spoonful of larb, a squeeze of lime juice, and chili sauce to taste.
