Larb Gai
Larb = salad, Gai = chicken, there is your Thai lesson for the day 🙂 This is a Thai dish, and eaten often in Laos as well, in the US Thai restaurants, this may be called Spicy Thai Chicken Salad. Easy to prepare, can be served on a bed of lettuce if you desire, and normally served with sticky rice and fresh veggies such as cucumber, spring onion, long beans, and cabbage.
Ingredients
- 500 grams ground chicken
- 2 tablespoons shallots, sliced
- 2 tablespoons spring onion, finely sliced
- 1/4 cup fresh mint leaves, chopped
- 3 tablespoons roasted rice powder
- 2 tablespoons fresh Thai chili, ground, or to taste
- 3 tablespoons lime juice
- 3 tablespoons fish sauce
Instructions
- In a large non stick pan, cook the chicken and 2 tablespoons of lime juice on medium heat, and cook until done, stirring often until the chicken is cooked through.
- Pour the chicken into a heat proof mixing bowl and add the remaining ingredients and mix together. Taste and season as desired with lime juice and or fish sauce.
- Serve with stick rice and fresh vegetables.
Notes
Low cost.
Variants: 1. Use beef instead of chicken, then it is Larb Nuea. 2. Use pork instead of chicken, this it is Larb Moo. 3. Add and mix in glass noodles (bean curd noodles).
Adapted from an internet recipe.
Inspired by good friend, Khanthary Singnhoth.
United States.
United States.
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