Larb Gai, hailing from Thailand, is a zesty and aromatic chicken salad that beautifully blends flavors and freshness in every bite. It features ground chicken, often combined with herbs, lime juice, fish sauce, and a kick of chili. This dish showcases the balance of sweet, sour, salty, and spicy flavors that Thai cuisine is renowned for. Larb Gai is served as a salad and is typically enjoyed with fresh lettuce leaves for wrapping. It’s a staple of Thai cuisine and can be found in restaurants and street food stalls across the country.
| Country | Thailand |
| Degree of Difficulty | Easy |
| Type of Food | Main Course |
| Cooking Time | 20 minutes |
| Preparation Time | 15 minutes |
| Total Time | 35 minutes |
| Serving Size | 4 people |
Ingredients:
- 1 lb (450g) ground chicken
- 2 tablespoons vegetable oil
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 2-3 red or green Thai chilies, finely chopped (adjust for your spice preference)
- 3 tablespoons fish sauce
- Juice of 2 limes
- 2 teaspoons sugar
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaves
- 1 cup sliced cucumber
- Fresh lettuce leaves (such as butter or iceberg) for serving
Instructions:
- Heat the vegetable oil in a pan over medium-high heat. Add the shallots and garlic, and sauté until fragrant.
- Add the ground chicken to the pan, breaking it into small pieces as it cooks. Stir-fry until the chicken is cooked through.
- Stir in the chopped chilies, fish sauce, lime juice, and sugar. Adjust the seasonings to balance the sweet, sour, salty, and spicy flavors to your liking.
- Remove the pan from the heat, and let the larb mixture cool slightly.
- Toss the cooked larb with fresh mint, cilantro, basil, and sliced cucumber.
- Serve the larb alongside fresh lettuce leaves. To eat, take a lettuce leaf, spoon some larb into it, and enjoy the vibrant flavors.
Nutritional Information (Per Serving):
| Calories | 290 kcal |
| Fat | 16g |
| Protein | 27g |
| Carbohydrates | 10g |
| Sugar | 4g |
| Fiber | 2g |
Optional Additions or Substitutions:
- You can add toasted rice powder for a unique texture and flavor.
- Substitute ground pork, turkey, or tofu for the chicken for variety.
- Adjust the chili level to suit your spice preference.
Tips or Variations:
- Taste as you go to ensure the perfect balance of sweet, sour, salty, and spicy.
- Serve larb as a main dish or appetizer for a Thai-inspired meal.
Other Countries Where They Also Make This Recipe:
- Larb dishes can be found in various forms throughout Southeast Asia, particularly in Laos. The Thai version, like Larb Gai, is one of the most popular variations.
Allergen Checklist:
- Fish Sauce: Contains fish and seafood products. Check for allergies if serving to individuals with seafood allergies.
- To make a vegan version, substitute the chicken with tofu crumbles or a plant-based protein alternative. Use a vegan fish sauce substitute or soy sauce to maintain the savory umami flavor.
