larb gai

An easy and healthy Thai salad made with ground chicken, lime juice and fresh herb served with lots of fresh veggies. Larb is made in a single skillet and in about 20 minutes. It is perfect served as a salad, appetizer or as a main dish with a side of sticky rice!If you would like to add toasted rice powder please read the recipe notes.

Chicken Larb Thai Recipe

fish sauce

lime juice

brown sugar

vegetable, canola or coconut oil

Thai chiles

shallot, finely chopped

garlic cloves, ninced

chicken

scallions (green onions), thinly sliced

red onion, thinly sliced

fresh cilantro, chopped

fresh mint, chopped

Lettuce leaves, sliced cucumbers, carrot sticks, green beans, lime wedges, mint and cilantro,

white rice ((short grain))

In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.

Heat a wok or medium size skillet over high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring for about 1 - 2 minutes or until the shallots become translucent.

Add the ground chicken and cook for about 4 - 5 minutes or until the chicken is cooked through and no longer pink.

Remove from the heat and add the scallions, onions and the Larb sauce. Toss to combine. Stir in the cilantro and mint.

Serve with your choice of lettuce leaves, carrots sticks, cucumber slices, green beans and more fresh herbs (optional).

Toast 1/2 cup of white rice in a dry pan over medium-high heat, stirring often until the rice is fragrant and medium brown in color. Place the rice in a food processor or blender and grind until a coarse powder is formed.

To Make Rice Powder

https://embed.mediavine.com/videos/tzkhggdc7zvxwn7tivhu

Thai Larb is a flavorful authentic Thai salad made with minced chicken, lime juice and fresh herbs. This Larb recipe is easy to make and can be ready in less than 20 minutes!

Thai Larb Salad

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 

GET A CLOSER LOOK AT THE MAIN EQUIPMENT OR INGREDIENTS: https://kit.co/tastythai 

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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

Larb Gai (Thai Chicken Larb Salad)

tsp kosher salt ((plus more to taste))

tsp black pepper ((or

Tbsp olive oil ((for frying; one for chicken and

mint leaves ((thinly sliced))

carrot ((medium, peeled and shredded))

romaine lettuce

basil leaves ((or Thai basil; thinly sliced))

cilantro leaves ((thinly sliced))

Tbsp lime juice ((freshly squeezed))

Tbsp fish sauce

Tbsp sugar

Tbsp minced garlic

chilies

shallots ((large; thinly sliced))

Tbsp green onions ((thinly sliced))

cilantro leaves

mint leaves

peanuts

Combine the dressing ingredients in a bowl and mix well with a fork. Set aside.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, stirring frequently and breaking up lumps, about 5-6 minutes. Remove from heat and season with salt and pepper to taste. Transfer to two serving plates, splitting equally.

In the same skillet, fry 2/3 of the thinly sliced shallots over medium-high heat. You may need to add a little bit of oil to the skillet if needed. Cook, stirring frequently, until golden brown and crispy, about 2-3 minutes. Remove from the pan and set aside.

Combine the remaining (uncooked) sliced shallots, lettuce, carrot, mint, cilantro and basil in a bowl and gently toss to mix well, adding the dressing a little at a time.

Transfer the salad to the serving plates. Sprinkle the peanuts on top if desired. Garnish with fresh cilantro and mint leaves, green onion and crispy fried shallots and serve.

TOFU LARB

sticky/arborio rice (note 1)

olive oil

garlic

ginger

red chilli flakes

lemongrass (thinly

shallots

onions

coriander

400 g firm tofu (finely crumbled)

cornflour

oyster sauce

coconut sugar

Korean red pepper powder ((Gochugaru) note 3)

coriander leaves

mint leaves (roughly torn)

In a heavy bottomed frying pan, toast the rice on medium-low heat. Toss constantly to avoid burning. Toast until the rice is evenly golden. This takes about 4-6 minutes. Remove from heat and cool for 5 minutes. Grind to a coarse, grainy powder in a mortar and pestle. Set aside.

Heat oil in a small wok over medium. Add garlic and ginger. Sauté for a few seconds until fragrant. Add chilli flakes, lemongrass, half of the shallots, all of the spring onion white and half of the spring onion greens. Sauté for a minute until spring onion and shallots are glazed.

Working quickly, add coriander root and tofu to the wok. Stir-fry while mixing and breaking up the tofu for a minute until tofu is warmed through. Add cornflour mix, mix well and cook for a few seconds until starting to thicken. Remove from heat and transfer to a large serving bowl.

Add the oyster sauce, fish sauce, coconut sugar, lime juice and red pepper powder to the tofu. Toss and mix well. Add 2 tablespoons of the rice powder, remaining shallots and spring onion greens. Mix well.

Garnish with coriander and mint leaves. Serve with lime wedges and extra red chilli flakes.

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)

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!

With tons of bright, bold flavors from dried chilis, lime juice, fish sauce, and fresh herbs, this Thai salad of minced chicken is hard to beat!

Thai Chicken Salad | Larb Gai | ลาบไก่

water

Tablespoons shallot (thinly sliced)

mint (coarsely chopped)

cilantro (coarsely chopped)

Tablespoon fish sauce

rice powder

chili flakes

Make Toasted Rice Powder:  Pour a single layer of uncooked sticky rice into a pan.1  Heat the pan over medium-low heat, and allow to cook until the rice is golden brown, stirring or shaking the pan occasionally to prevent burning.  Once the rice is uniformly brown, turn the heat off.  Grind the rice in a mortar and pestle or coffee grinder until the rice particles are medium to fine in texture.  You don&#039;t want large chunks of rice, but you don&#039;t want dust either.

Prepare the Ingredients:  Wash the mint, cilantro, and sawtooth coriander.  If the mint and cilantro leaves are large, coarsely chop them.  If they are small, feel free to leave them intact.  Finely chop the sawtooth coriander, as the leaf edges can be quite sharp.  Slice the shallots finely.  If you are starting with whole skinless boneless chicken, chop it coarsely.  with a sharp chef&#039;s knife.  If using pre-ground chicken, just run a knife through it to ensure no clumps.2

Cook the Chicken:  Add 2 Tablespoons of water to a pot and heat it over medium high heat.  Once the water is hot, add the ground chicken.  Cook it, stirring to break up any big clumps, until it is just done.  Turn off the heat.  There should still be a little liquid in the pot.  Add the sliced shallots, stir to combine, then transfer to a serving dish.

Mix In the Other Ingredients:  Add the fish sauce, lime juice, dried chili flakes, and toasted rice powder and stir to combine.  Then add the chopped herbs and mix.  I suggest waiting for the chicken to cool slightly before adding the fresh herbs.  If the chicken is too hot, the herbs will turn brown as they are mixed with the meat.

Taste and Adjust:  The most important step in this recipe is to do a taste test.  Larb should be bold, bright, and flavorful.  If more spice is needed, add more chili flakes.  If it needs to be bolder, add more lime juice and fish sauce.  If you add too much lime juice, it can be counterbalanced by adding more fish sauce.

Serve:  Serve larb at room temperature with sticky rice and an assortment of raw vegetables and herbs.  Enjoy immediately!

Hi Rachel

Always a big fan and have commented on your recipes before. I like this recipe particularly because it epitomises what I'd call the International Larb Recipe. A great recipe and what most of us think about when we think of larb.

I've linked you to my latest article on street food in Chiang Mai: https://www.breadtagsagas.com/street-food-chiang-mai-2023/
which gives a good description of where larb or laab or laap comes from and what the Chiang Mai version is like. I don't particularly like Chiang Mai larb but I think it is important to know what its roots are in Chiang Mai.

Keep up the good recipes.
Tony

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