Larb Gai with Thai Cucumber Salad and Spiced Sweet Potatoes

Larb Thai Cucumber Salad

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Larb Gai, the classic Thai ground meat appetizer, accompanied by spicy sweet potatoes and a refreshing Thai cucumber salad. Serve it family style!



For the sweet potatoes:

  • 23 sweet potatoes, peeled and diced into large-ish cubes
  • Coconut oil
  • Seasonings to taste: recommend using black pepper, paprika and garlic

For the Thai Cucumber Salad:

  • 1 English cucumber, quartered and chopped (use 2 or more deseeded Americans if you wish)
  • 1/4 oz of fresh cilantro
  • Half a bunch (6-8) green onions, chopped
  • Handful unsalted raw cashews, slightly crushed

For the Larb Gai:

  • 1/21 tbl sesame oil to cook
  • 1 lb ground meat (chicken or pork)
  • 1 tbl (or more) Thai green curry paste
  • 1 tbl coconut aminos
  • Few drops fish sauce (Red Boat is great)
  • 14 jalapenos, deseeded and chopped
  • Half a bunch (6-8) green onions, chopped
  • Fresh cilantro to taste
  • Juice of 1 lime


Make the sweet potatoes:

  1. Preheat the oven to 400F while you peel and cube them. Add to a bowl, toss in a little coconut oil and spices until evenly coated then lay out on lined baking tray and put in oven. They will take about 20 minutes while you make the rest of your meal.

Make the Thai Cucumber Salad:

  1. Quarter and chop your cucumber (if necessary peel and deseed first) and add to its own bowl. Chop your green onions and cilantro; add these to bowl along with the unsalted raw cashews freshly chopped cilantro. Set aside for dressing later.

Make the Larb Gai:

  1. Warm your sesame oil (don’t let it smoke) and add your Thai green curry paste. Add your ground meat and stir to coat evenly; let it begin to brown.
  2. In the meantime, deseed and chop your chiles, your green onion and cilantro; set aside.
  3. Add the coconut aminos and fish sauce; bring back to a simmer.
  4. When meat is almost cooked through, add chiles, green onions and cilantro. Finish cooking and squeeze fresh lime juice over the pan.
  5. Remove from heat. With a slotted spoon, remove meat into its own serving bowl (or plate if you wish) and pour remaining cooking liquid over cucumber salad.
  6. Take sweet potatoes out of the oven and serve alongside cucumber salad and larb.