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When it comes to Thai cuisine, larb is one of the flavors you can’t miss for a true taste of Issan cooking. We wanted to bring this iconic sweet and sour flavor to a salad using our boneless pasture-raised chicken thighs, which we roast until the skin is slightly brown with a crisp texture. We then carefully cut them into thick bite-sized pieces and toss until thoroughly covered in Chef Andrew’s special spice paste blend composed of red onion, garlic, galangal, kaffir lime, lemongrass, dried and fresh chilis, and coriander root. But as any Thai would know - the heart of this dish lies in the addition of “khao kua,” which in our rendition was switched with paleo-friendly roasted coconut. Enjoy this with Japanese cucumber cut into thick batons for an extra crunch that serves as a refreshing palette cleanser in between flavorful bites. It’s easy, light, and hits the spot just right - we find ourselves craving it again hours later. Ingredients: Chicken-thigh, pasture-fed duck eggs, fleur de sel, black pepper, coconut cooking oil, red onion, garlic, galangal, kaffir lime, lemongrass, dried chili, red chili, coriander root and leaves, tamarind, lime, red cabbage, mint leaves, cashew nuts, Japanese cucumber, radicchio.