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Larb Gai

Name: Larb Gai
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb ground chicken; 2 tablespoons water; 3 tablespoons lime juice; 2 tablespoons fish sauce; 1 teaspoon sugar; 1 teaspoon chili flakes; 2 tablespoons toasted rice powder; 3 shallots, thinly sliced; 3 green onions, sliced; 1/2 cup mint leaves; 1/2 cup cilantro, chopped; Lettuce leaves, to serve

ลาบไก่

A warm Thai chicken salad with lime, fish sauce, toasted rice powder, and lots of fresh herbs.

Serves 4

Prep 15 min

Cook 10 min

Larb Gai — Photo: Alpha from Melbourne, Australia, CC BY-SA 2.0, via Wikimedia Commons

Ingredients

1 lb ground chicken
2 tablespoons water
3 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon chili flakes
2 tablespoons toasted rice powder
3 shallots, thinly sliced
3 green onions, sliced
1/2 cup mint leaves
1/2 cup cilantro, chopped
Lettuce leaves, to serve

Steps

Step 1. Cook the chicken with the water in a dry pan over medium heat, breaking it up, for 6 to 8 minutes until cooked through (165°F) and no longer pink. Let it cool for 5 minutes.
Step 2. Stir in the lime juice, fish sauce, sugar, and chili flakes.
Step 3. Add the rice powder, shallots, green onions, mint, and cilantro and toss.
Step 4. Serve warm in lettuce leaves, with sticky rice.

Where this recipe comes from

Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.