Best 4 Larb Gai Recipes
**Larb Gai: A Flavorful Thai Salad with a Spicy Kick**
Larb gai is a quintessential Thai salad that tantalizes taste buds with its unique blend of spicy, sour, and savory flavors. Originating from Thailand's northeastern region, this vibrant dish is a harmonious fusion of juicy minced chicken, roasted rice powder, zesty lime juice, and a symphony of aromatic herbs. As you delve deeper into this culinary journey, you'll encounter a myriad of recipes that cater to diverse preferences, ensuring there's a perfect Larb Gai for every palate. From the classic rendition that stays true to its traditional roots to innovative variations that incorporate modern twists, this article presents a comprehensive guide to crafting this delectable Thai salad. Get ready to embark on a flavorful expedition as we explore the secrets behind this beloved dish, promising an explosion of taste with every bite.
THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)
Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it - it adds a nuttiness that's essential to the authentic flavor of the dish.
Provided by Julia Moskin
Categories dinner, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
- To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
- Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
LARB GAI
Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.
Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.
LARB GAI NIKKI-STYLE
Bad haircuts make me crazy. Literally. I turn into a 3-year-old, crying, sniffling, ranting things like, 'My hair will never grow back!' So, when I met Nikki over a decade ago, I've stuck to her like how Bon Jovi groupies have stuck to the oh so fab Jon. On my recent visit with Nikki, I learned that not only is she an ace stylist, she apparently is the keeper of Thai cooking secrets. I'm usually dozing when Nikki is doing her hair magic... the reason why I didn't know this sooner. Anyway, Nikki shared her mom's ground chicken cooking technique for Larb Gai. Hope you enjoy it.
Provided by yobodish
Categories Salad
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Whisk lemon juice, lime juice, fish sauce, rice vinegar, sugar, cayenne, and lemon zest together in a bowl until dressing is smooth.
- Spread ground turkey in a thin layer in a arge skillet; add garlic. Pour enough water into the skillet to cover the turkey; bring to a boil. Cook and stir turkey mixture, breaking the meat apart with a fork, until turkey is browned and crumbly, 7 to 10 minutes. Drain liquid and transfer turkey to a large glass bowl.
- Mix red onion, carrot, chestnuts, Thai chile peppers, green onions, mint, basil, and cilantro into turkey until well combined. Refrigerate mixture until chilled, about 30 minutes.
- Sprinkle rice powder and Thai chile flakes over turkey mixture and mix well.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 21.3 g, Cholesterol 83.6 mg, Fat 9.8 g, Fiber 2.7 g, Protein 24.9 g, SaturatedFat 2.4 g, Sodium 630.5 mg, Sugar 4.4 g
SLOW-CARB LARB GAI
Spicy, tangy, salty, and delicious! Can be served hot or cold depending on your preference.
Provided by Heather
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Cook ground chicken in a large skillet over medium heat, stirring constantly to break it into small crumbles, about 5 minutes. Stir in peanuts, red pepper flakes, ginger, and salt. Add lime juice and fish sauce. Cook, stirring occasionally, until liquid evaporates and chicken appears dry, about 10 minutes.
- Transfer chicken mixture to a large bowl. Fold in mint, basil, and cilantro. Spoon mixture into individual butter lettuce leaves and top with cucumber.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 12.2 g, Cholesterol 87.8 mg, Fat 5.9 g, Fiber 2.6 g, Protein 38.5 g, SaturatedFat 1.1 g, Sodium 909.3 mg, Sugar 3.2 g
Tips:
- Prep your ingredients: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you save time and ensure that your dish turns out perfectly.
- Use fresh ingredients whenever possible: Fresh ingredients will give your larb gai the best flavor. If you can, try to use organic or locally-sourced ingredients.
- Don't overcook the chicken: Chicken is a delicate protein, so it's important not to overcook it. Cook the chicken until it is just cooked through, or it will become tough and dry.
- Be careful when adding the nam phrik pao: Nam phrik pao is a spicy chili paste, so it's important to add it to taste. Start with a small amount and add more as needed.
- Serve larb gai with your favorite toppings: Larb gai is traditionally served with sticky rice, but you can also serve it with other toppings like cucumber, tomatoes, or lettuce.
Conclusion:
Larb gai is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, larb gai is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give larb gai a try!
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