laab gai

A northeastern Thai minced chicken salad dish cooked to an authentic Thai but easy recipe.It makes for a delicious and light meal to enjoy for lunch or dinner when you don&#039;t want to over eat or you can serve it in smaller portions as something to start a more extensive Thai meal or even as a dish contributing to a larger meal.

Authentic Thai Chicken Larb - Larb Gai Recipe

oz Minced Chicken (Skinless Chicken Breast)

½ tbsp Homemade Roasted Rice

½ tbsp Chili Flakes

Shallots

Spring Onion

Sawtooth Coriander

Slices Galangal (An Option)

½ tbsp Fish Sauce

½ tbsp Lime Juice

tbsp Brown Sugar

4-5 Fried Dried Jinda Chili (An Option)

Kaffir Lime Leaves

Slices Cucumber

Red Radish

Cabbage

Roughly chop the shallots, spring onion, and sawtooth coriander. Cut the limes in half ready for juicing.

Remove the center stem from the kaffir lime leaves, roll the leaves tightly and then slice super thinly - again for eating since the leaves are not very tender (but are very tasty).

Slice the galangal thinly and then julienne and then chop it to make the pieces very small and edible.

Chop the chicken meat into small pieces then use a chopper to cut the chicken into mince.

Put the minced chicken in a hot pan (no oil needed) and stir until the chicken is cooked. You will see water released from the chicken which will evaporate as you cook. Once the chicken is evenly colored all over and cooked, turn the heat off.

Add the seasonings, fish sauce, lime juice, brown sugar, roasted rice, chili flakes and all the herbs and onions.

Mix everything together quickly (no more than a minute) to help distribute the ingredients and let the roasted rice absorb any remaining juices.

The chicken should be cooked and moist but not wet and the herbs and onions almost raw when you are done.

Serve on top of lettuce leaves, garnish with mint, fried dried Jinda chili, cucumber, red radish or shredded cabbage as it pleases you.

Eat with steamed sticky rice and salad vegetables - cucumber is really a must!

Prep Herbs

https://www.youtube.com/watch?v=ziFpbWuJpdU

Larb gai is a very easy recipe to make and can be done in around 15 mintues if you have all the ingredients to hand. Find the easy print recipe at https://www.tastythais.com/larb-gai. 

Although made with chicken you can equally well use beef, pork, duck or turkey. Although the seasonings will vary slightly the basic recipe is consistent. Check out the post for more detailed instructions 

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I really hope you give my recipe a try and look forward to reading your comments.

Authentic Chicken Larb Gai Recipe - Low Calorie Thai Minced Chicken Salad

Learn how to make one of the most popular Thai salads with this Authentic Thai Ground Chicken Salad (Laab Gai) recipe. The tangy, umami, and salty flavors sprinkled with roasted rice add bold and fresh flavors to this light chicken salad. Easy and quick to make. Ready to eat in 15 minutes!

Authentic Thai Ground Chicken Salad (Laab Gai)

chicken

garlic,

vegetable oil

shallot

cilantro, chopped into chunky pieces

mint leaves, torn into large pieces

green onions

1-3 Thai bird's eye chilis (adjust your spiciness level here)

dried chilies, ground

fish

limes juice

stock

Make the toasted rice. &nbsp;Use this detailed recipe or see the quick instructions below.

In a large skillet over medium heat, add oil. Once hot, add the garlic and fry for 15 seconds or until light golden brown. Add ground chicken and cook for 5-7 minutes. Let the meat brown a bit. Add stock or water and 1 tbsp fish sauce to season the meat. (My secret to tasty meat!). Remove from the heat and let cool.

In a large bowl, add all the chopped herbs and aromatics. Stir well with a wooden spoon or spatula.

Add in the ground chicken, and stir well. Season the salad with fish sauce, lime juice, chilies, and sugar. Adjust as needed for your taste buds.&nbsp;

Finish the salad with sprinkling toasted rice powder. That's it! Done! Serve right away.

In a dry skillet on low heat, toast 1/2 cup of rice until the rice turn golden brown. Let cool to room temperature.

Grind your toasted rice to a coarse powder in a spice grinder, a clean coffee grinder, or a small food processor. Done. Store the leftover rice in a glass jar in the freezer for your next Thai salad.

How to make Khao Khua, Toasted rice powder.

Always use raw rice for Khao Kua. Thai sticky rice and Jasmine rice are ideal, but white rice will do in a pinch.&nbsp;

Low to medium heat is best. Medium-high heat or higher will burn your rice quickly.&nbsp;

Grind your rice to a fine powder if preferred. I like some nutty crunch for added texture.

Khao Khua tips

I made it in hurry. It was a easy receipt. I love the lime flavor dressing.  Thank you.

This Thai Chicken Salad (Laab/Larb Gai) recipe hits all the right notes. I found the tip to toast sticky rice helpful. Love the depth of flavour it brings.

My 6 year old loved this! Haha! (We adjusted the peppers for her) it’s our new family favorite. So easy too!

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Authentic Thai Ground Chicken Salad...

Top 3 laab gai recipes from across the web

The most viewed laab gai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Thai Chicken Larb - Larb ...

Authentic Thai Ground Chicken Salad...

Authentic Thai Ground Chicken Salad...

The most viewed laab gai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine