Khao Niew Larb

Khao Niew Larb is a vibrant Thai dish that combines sticky rice with a flavorful, high-protein minced meat salad. It's a perfect balance of textures and tastes, offering a delightful twist on traditional larb with the addition of sticky rice.

Ingredients

• Sticky rice - 150 grams
• Minced chicken breast - 200 grams
• Shallots - 2 medium, finely chopped
• Fresh mint leaves - 30 grams, chopped
• Fresh cilantro - 30 grams, chopped
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Chili flakes - 1 teaspoon (adjust to taste)
• Roasted rice powder - 1 tablespoon
• Garlic - 2 cloves, minced
• Cucumber - 1, sliced (for serving)
• Lettuce leaves - 4 leaves (for serving)

Steps

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. After soaking, drain the rice and steam it in a bamboo or metal steamer for about 20-25 minutes until tender.
3. While the rice is steaming, heat a non-stick skillet over medium heat and add the minced chicken. Cook until browned and fully cooked, about 5-7 minutes.
4. Add the minced garlic and shallots to the skillet and stir-fry until fragrant, about 2 minutes.
5. Remove the skillet from heat and let the mixture cool slightly before adding lime juice, fish sauce, chili flakes, roasted rice powder, mint, and cilantro. Mix well to combine.
6. Once the sticky rice is done, fluff it with a fork and serve it alongside the larb mixture.
7. Serve on a plate with cucumber slices and lettuce leaves for wrapping.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 75 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.25 L

Health Benefits

• High in protein from the chicken, promoting muscle growth and repair.
• Rich in vitamins and minerals from fresh herbs and vegetables.

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