Spicy chicken larb with Thai-style roasted cabbage from Fine Cooking Magazine, Feb/Mar 2017 (page 85)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Curried lentil-scallion pancakes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on March 26, 2019

    This was an easy and quick dish to prepare. I served it over the Thai-style roasted cabbage that the recipe suggests. I thought it was just so-so and probably wouldn't make it again. Next time I'm craving ground poultry cooked with Thai flavors, I'll make my old favorite, Melissa Clark's 'Thai-style ground turkey with chiles and basil' from 'Cook This Now.'

  • anya_sf on August 16, 2018

    We have this over rice. I've made it both with roasted Savoy cabbage and stir-fried napa cabbage when time was short. Both versions were yummy. In our house, this only serves 3 people, not 4.

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