Thai Larb Gai
Larb Gai, is a savory Thai dish featuring minced chicken. This Thai Larb Gai recipe is seasoned with lime juice, fish sauce, chili flakes, mint and cilantro. This Thai salad is tangy, spicy, and herbaceous. It is usually served with a side of Thai sticky rice, or with romaine lettuce.
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.