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How to Make Authentic Thai Larb Gai with Ground Chicken and Mint

Discover the art of making authentic Thai Larb Gai, a flavorful and light salad that combines ground chicken with aromatic herbs and a tangy lime dressing. This dish is perfect for a refreshing summer meal or as a unique appetizer that will impress your guests with its bold flavors and textures.

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Recipe Details

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Larb Gai is a vibrant Thai salad featuring ground chicken, fresh herbs, and a zesty lime dressing. This refreshing dish balances spicy, sour, and savory flavors for a delightful culinary experience.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 lb ground chicken
  • 2 tablespoons vegetable oil
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1/2 teaspoon red chili flakes (adjust to taste)
  • 1/3 cup finely chopped shallots
  • 2 tablespoons toasted rice powder
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 1 head butter lettuce, leaves separated for serving
  • 1 cucumber, sliced (optional)

Instructions

  1. Heat the vegetable oil in a large skillet over medium-high heat.

  2. Add the ground chicken to the skillet and cook, breaking it up with a wooden spoon, until it's no longer pink and cooked through, about 5-7 minutes.

  3. While the chicken is cooking, prepare the dressing by mixing fish sauce, lime juice, sugar, and chili flakes in a small bowl.

  4. Once the chicken is cooked, remove the skillet from heat and let it cool for about 5 minutes.

  5. Transfer the cooked chicken to a large mixing bowl.

  6. Add the chopped shallots, toasted rice powder, mint leaves, cilantro, and green onions to the bowl with the chicken.

  7. Pour the prepared dressing over the chicken mixture and toss gently to combine all ingredients evenly.

  8. Taste and adjust seasoning if needed, adding more fish sauce for saltiness, lime juice for sourness, or chili flakes for heat.

  9. Arrange butter lettuce leaves on a serving platter.

  10. Spoon the Larb Gai mixture onto the lettuce leaves.

  11. Serve immediately with sliced cucumber on the side if desired.

Chef's Notes

  • To make toasted rice powder, dry roast uncooked glutinous rice in a pan until golden brown, then grind in a spice grinder or mortar and pestle.
  • For a vegetarian version, substitute ground chicken with crumbled firm tofu or textured vegetable protein (TVP).
  • Adjust the heat level by increasing or decreasing the amount of chili flakes.
  • Larb Gai is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutritional Info

Per serving (approximately): 300 calories, 20g protein, 15g fat, 10g carbohydrates. Larb Gai is rich in lean protein from the chicken and provides essential vitamins and minerals from the fresh herbs. The dish is relatively low in carbohydrates and high in flavor, making it a satisfying and nutritious option.

Serving Suggestions

Serve Larb Gai as a main course with steamed jasmine rice and extra lettuce leaves for wrapping. For a complete Thai-inspired meal, pair it with a light Tom Yum soup as a starter and mango sticky rice for dessert. Garnish with lime wedges and additional fresh herbs for a pop of color. This dish pairs well with a cold Thai iced tea or a crisp lager beer to balance the flavors.