Larb Gai, is a savory Thai dish featuring minced chicken. Seasoned with lime juice, fish sauce, chili flakes, mint and cilantro, this Thai Larb Gai recipe is tangy, spicy, and herbaceous. Our favorite way to eat Larb Gai is with a side of Thai sticky rice, which is perfect for absorbing the juices from the dish. This Thai salad has become one of our favorite weeknight dinners. It takes less than 30 minutes to make and instantly reminds us of past trips to Northern Thailand.
Indulge in the refreshing herbal notes and wholesome ingredients of Larb Gai (Thai Chicken Salad), a delicious Thai dish that not only delights the palate but also nourishes the body. Bursting with aromatic herbs, this flavorful creation offers a tantalizing blend of savory, spicy, and tangy goodness. What’s more, its lean protein base makes it a healthy choice for those looking to enjoy a satisfying meal without compromising on nutrition. Maybe not the first thing you think about when you think of Thai food, but trust me you won’t be disappointed, it might even become your new favorite dishes.
Larb Gai is easily one of our favorite Thai dishes. Originating in northeastern Thailand, Larb is a cornerstone of Isaan cuisine. This Thai chicken Larb recipe showcases finely minced or ground chicken blended with aromatic herbs like mint and cilantro. This Thai Larb Gai recipe is elevated by the addition of lime juice for tanginess and toasted rice powder to lock in flavor and add a delightful crunch. Served with fresh lettuce leaves, Larb Gai exemplifies the vibrant and refreshing essence of Isaan cuisine, capturing the attention of food enthusiasts worldwide with its unique combination of ingredients and distinctive profile.
Why you’ll love this Thai Larb Gai recipe
- Vibrant Flavor Profile: Larb Gai offers a range of flavors that excite the palate. From the fragrant blend of fresh herbs like cilantro and mint to the zesty lime juice and spicy chili, each bite is a burst of vibrant and harmonious taste sensations.
- Healthy: For those conscious of their health, Larb Gai is an excellent choice. Made with lean ground chicken, plenty of herbs, and no oil, it’s a healthy option that doesn’t compromise on flavor.
- Authentic Thai Flavor: Enjoying Larb Gai isn’t just about the taste; it’s about immersing oneself in Thai culinary culture. This dish encapsulates the essence of Thai cuisine with its bold flavors and aromatic herbs, offering a culinary journey to the bustling streets of Thailand with every bite.
Ingredients (and substitutes)
Making Thai food in North America can be intimidating, especially when you don’t know where to find the specialty ingredients. Luckily, most ingredients for this Thai Larb Gai recipe can either be found at most grocery stores or have easy substitutions.
- Ground Chicken: if possible we suggest using a mix of ground chicken thighs and breasts. This can be hard to find and local grocery stores so we often grind our own. However, using one or the other is completely fine and nine times out of ten we use whatever store-bought ground chicken is available.
- Shallots: If you can find Thai shallots, these are ideal, they are slightly milder and have a subtle sweetness to them. French shallots are an easy substitution that are available in nearly all grocery stores. We use these regularly and we do not notice too much of a difference. In a pinch, you can use red onion. These will have a much stronger flavor than shallots so we would recommend using slightly less.
- Chili Flakes: Regular chili flakes are what we use primarily. Thai chili flakes are the best, Chinese style is also very good.
- Sugar: palm sugar would be the traditional way of adding a subtle sweetness to this dish, melted and drizzled over everything when combining ingredients. We have found that using brown sugar has a very similar unrefined flavor and is vastly more convenient.
- Fish Sauce: Fish sauce has to be one of the most important ingredients in this list, adding rich umami and salty flavors. It can be found at most Asian grocery stores, or online.
- Cilantro: Sawtooth coriander is the traditional herbs used in this dish. However, we often find it difficult to find even in Asian markets. Regular cilantro will work just fine.
- Mint: Fresh mint is fairly easy to find and adds a lovely light and fresh flavor.
- Spring Onions: While not always included in Larb, we love adding them. It contributes a subtle fresh onion flavor that blends perfectly with the other ingredients.
- Lime juice: When possible fresh squeezed lime juice is the best option. Usually, the juice of 1.5 limes is the perfect amount. However, if all you have available is bottled lime juice, this is perfectly fine.
- Toasted Rice Powder (Khao Khua): This is another extremely important ingredient that should not be skipped. Mixed throughout the dish, it provides a unique nutty flavor and subtle texture for added depth and authenticity. Though difficult to find in normal grocery stores, some local Asian markets will stock it. If not available, it is very easy to make and store at home using our Toasted Rice Powder Recipe.
How to make this Thai Larb Gai Recipe
One of the many reasons this is one of our favorite Thai recipes is how simple it is to make. This Thai Larb Gai recipe is ready in under 30mins and packs a flavorful healthy punch!
Cook ground chicken in a frying pan adding 1 tbsp of water to the meat. This keeps the meat from drying out while cooking. Cook until water has evaporated. Remove from heat and set pot aside to cool.
Once the pan and meat has cooled, add chopped herbs, green onions, shallot as well as the lime juice, fish sauce and sugar and mix everything together.
Once everything has been mixed once. Add the chili flakes and toasted rice powder and mix a final time. Adjust seasoning to taste.
Serve with Jasmine or Thai Sticky rice, OR serve as filling for lettuce wraps.
What is toasted rice powder (khao khua)
One of the most important ingredients in Thai Larb Gai is Khao Khua, also called Thai toasted rice powder. This ground powder adds a light crunchy texture and roasted nutty flavor, that gives Larb Gai and other Thai dishes their distinctive flavor. While sometimes stocked at Asian markets, it is also very easy to make at home using this recipe.
Questions about Thai Larb Gai
What is Larb Gai?
Larb Gai, also known as Laab Gai or Laap Gai, is a savory Thai dish featuring minced chicken as its main ingredient. The name “larb” refers to the method of mincing meat, while “gai” means chicken. This flavorful dish is typically seasoned with lime juice, fish sauce, chili peppers, and aromatic herbs like mint and cilantro, creating a harmonious blend of tangy, spicy, and fresh flavors.
Are there other kinds of Larb?
Absolutely! Across Thailand, there are many different types of Larb. However, I would probably say that the top three most popular Larb variations are Larb Gai (chicken), Larb Moo (pork), and Larb Neua (beef). Aside from different proteins, some popular additions to this Thai larb salad, are long beans, fresh chilies and Thai basil to name a few.
What should I serve with this Thai larb gai recipe?
Our favorite way to eat Larb Gai is with a side of Thai sticky rice, which is perfect for absorbing the juices from the dish. It also goes incredibly well with Jasmine rice if sticky rice is not your thing. Another way to serve this classic Thai dish is as a filling for lettuce wraps. The Thai flavors in this meat salad, pairs perfectly with romaine lettuce and makes for a meal that is much lower in in carbohydrates.
How do you store leftover larb gai?
Leftover Larb Gai should be stored for 2-3 days in an airtight container in the fridge.
Thai Larb Gai
Ingredients
- 300 g ground chicken
- 2 shallots thinly sliced
- 1.5 tsp chili flakes to taste
- 1 tbs brown sugar
- 1.5 tbs fish sauce
- 1 cup cilantro leaves hand torn
- 1 cup mint Leaves hand torn
- 3 green onions diced fine
- 1.5 tbsp fresh lime juice about 1.5 limes
- 1.5 tbs toasted rice powder
Instructions
- Sauté: Cook Chicken in a frying pan adding 1 tbs of water to the meat. This keeps the meat from drying out while cooking. Cook until water has evaporated. Set pot aside to cool.
- Add Herbs and Aromatics: Once the meat has cooled add herbs, spring onion, shallot, lime juice, fish sauce and sugar and mix everything together.
- Add Chili and Rice Powder: Once everything has been mixed to combine. Add the chili flakes and toasted rice powder and mix a final time. Adding these ingredients last prevents them from sinking to the bottom.
- Serve: Adjust seasoning to taste. Serve with Jasmine or Sticky rice, OR serve as filling for lettuce wraps.
We cooked this for our Thai dinner last night! Along with the Papaya Salad and Pad Thai. Heaven!
This is a delicious meal. And a great way to use ground chicken. Low calorie, high in flavor
Glad I tried this, it was really good!
The addition of the toasted rice powder really makes this taste authentic.