Thai Larb Gai Recipe
This tasty Thai larb gai recipe makes a classic spicy minced chicken salad from Thailand that is super easy to cook, comes together in minutes, and is very versatile. Adapted from chef David Thompson’s chicken larb recipe from his Thai Food cookbook, this is a gently-spiced ground chicken salad, however, you can easily heat things up with more chillies.
Servings: 4 Sharing
- 6 tbsp chicken stock
- ½ tsp salt
- ½ tsp white sugar
- 300 g chicken mince
- 2 garlic cloves
- 3 tbsp lime juice
- ½ tsp roasted chilli flakes
- 2 tbsp Thai fish sauce
- 3 small purple shallots finely sliced
- ½ cup fresh coriander
- ½ cup fresh mint
- 2 tbsp ground roasted rice
To a flat-bottomed wok on medium heat, add chicken stock and season with salt and sugar.
Add chicken mince and garlic and simmer until just cooked through, stirring continuously to break apart the chicken so it isn’t lumpy.
Add lime juice, chilli flakes and fish sauce, and taste, adjusting the seasoning as necessary.
Mix in the shallots, then half the fresh herbs, and taste to check the seasoning one last time – it should taste a little hot, sour and salty – then add more fish sauce, lime juice, salt, sugar, and chillies, to suit your taste.
Transfer to a serving plate, sprinkle with toasted rice and the rest of the fresh herbs, and serve with crunchy vegetables, such as cucumbers, green beans, and cabbage, and steamed rice.
Calories: 171kcal | Carbohydrates: 13g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1084mg | Potassium: 579mg | Fiber: 1g | Sugar: 3g | Vitamin A: 456IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg