Best 3 Thai Larb Gai Chicken With Lime Chili And Fresh Herbs Recipes

**Thai Larb Gai: A Refreshing and Flavorful Chicken Salad**

Larb gai, a staple of Thai cuisine, is a delectable chicken salad that tantalizes taste buds with its harmonious blend of tangy, spicy, and herbaceous flavors. Originating from the northeastern region of Thailand, larb gai is typically made with minced or shredded chicken, roasted rice powder, shallots, chili peppers, lime juice, and a variety of fresh herbs such as cilantro, mint, and basil. The result is a refreshing and flavorful dish that can be served as an appetizer or main course. This article offers a comprehensive guide to preparing larb gai, including a traditional recipe and variations that cater to different dietary preferences and tastes. From the classic larb gai to a vegan-friendly tofu version and a zesty larb gai som tum, these recipes provide a culinary journey through the vibrant flavors of Thailand.

Let's cook with our recipes!

THAI LETTUCE WRAPS (LARB GAI, LAAB GAI)

Thai Lettuce Wraps (Larb Gai, Laab Gai) image

Recipe video above. This is a really authentic recipe for Thai Lettuce Wraps (Larb Gai). It is super fast to make, incredibly fresh but full of fragrance and a hit of spice.

Provided by Nagi | RecipeTin Eats

Categories Stir Fry

Time 20m

Number Of Ingredients 17

Ingredients

2 tsp cornflour / cornstarch (OR 2 tbsp uncooked rice (any rice is fine) (Note 1))
3 tbsp water
2 1/2 tbsp lime juice ((1 to 2 limes))
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp peanut oil ((or other high smoke point cooking oil))
1 tbsp fresh ginger (, grated or very finely chopped)
2 garlic cloves (, large, minced)
1 lemon grass stalk (, white and very pale green part only, finely chopped (Note 2))
2 Thai or birds eye chilli (, deseeded and finely chopped (adjust to taste))
1 lb / 500g chicken mince ((ground chicken) OR pork)
1/2 red onion (, cut into 4 wedges then finely sliced)
1/3 cup coriander/cilantro leaves (, plus extra to garnish)
1/3 cup mint leaves (, plus extra to garnish)
3 tbsp crushed peanuts ((optional))
6 - 8 small to medium lettuce leaves ((I used baby cos / romaine) (Note 3))
Extra lime wedges, chilli

Steps:

Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
Remove wok from heat. Stir through onion, coriander/cilantro and mint.
Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

Nutrition Facts : ServingSize 238 g, Calories 351 kcal, Carbohydrate 13 g, Protein 28 g, Fat 21.4 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 130 mg, Sodium 559 mg, Fiber 1.9 g, Sugar 2.4 g

LARB GAI

Larb Gai image

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

Ingredients

1 pound ground chicken
2 tablespoons canola oil
2 shallots, thinly sliced
2 green or red fresh chiles, seeded and chopped
2 garlic cloves, minced
2 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon sweet chili sauce
2 teaspoons brown sugar
1 to 2 teaspoons Sriracha chili sauce
1/4 cup fresh cilantro leaves
2 tablespoons minced fresh mint
Hot cooked sticky rice
Boston lettuce leaves, optional

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

Larb Gai image

Tasty, healthy and done in just 15 minutes - that's this pretty authentic Larb Gai. Made with common ingredients and loaded with Thai flavors from fish sauce, lime, chili flakes and fresh mint & cilantro. Low in carbs as well as gluten and dairy free!

Provided by Emmeline Kemperyd

Categories Main Course

Time 15m

Number Of Ingredients 15

Ingredients

2 Tbsp vegetable oil
1 lb ground chicken
1 tsp chili flakes
2 shallots (chopped very small)
3 whole scallions, green leaves included (sliced thin)
3 Tbsp chopped fresh cilantro
15 mint leaves (chopped)
4 Tbsp chopped roasted, unsalted peanuts (optional)
1.5 lime (juice only)
2 Tbsp fish sauce
2 Tbsp water
1 tsp sugar
fish sauce (optional)
lime wedges (optional)
chili flakes (optional)

Steps:

Start by mixing together the ingredients for the sauce. Taste test and adjust to your liking. Then set aside for now.
Heat the oil in a pan over high heat and add the minced chicken. Cook for about 5 minutes while stirring to separate the chicken, until chicken is cooked through.
When the chicken is cooked through, add chili flakes, chopped shallots and scallions. Give it a good mix.
Pour over the sauce. Mix, and let sit on the heat for 15-30 seconds. Then remove the pan from the heat.
Mix in cilantro, mint and peanuts. Taste test, and adjust seasoning if needed.
Serve Larb Gai as it is, with a side of rice, or in lettuce cups. Include a side of fish sauce, lime wedges and chili flakes.

Nutrition Facts : Calories 554 kcal, Carbohydrate 16 g, Protein 47 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 195 mg, Sodium 1711 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

Tips:

For the most authentic Larb Gai, use a mortar and pestle to pound the chicken. This will give it a more rustic texture and flavor.
If you don't have a mortar and pestle, you can use a food processor to grind the chicken. Just be sure to pulse it only until the chicken is finely chopped, not pureed.
Use fresh herbs for the best flavor. Thai basil, cilantro, and mint are all essential ingredients in Larb Gai.
Don't be afraid to adjust the spiciness of the dish to your liking. Add more or less chili peppers, depending on your preference.
Serve Larb Gai with sticky rice or jasmine rice.

Conclusion:

Larb Gai is a delicious and refreshing salad that is perfect for a summer meal. It's also a great way to use up leftover chicken. With its bright flavors and textures, Larb Gai is sure to be a hit with your family and friends.