THAI LARB RECIPE
A fresh and flavorful recipe for Thai Larb Salad using your choice of ground chicken, turkey, beef or lamb! Serve this with lettuce wraps or rice, or both!
Provided by Sylvia Fountaine
Categories appetizer
Time 30m
Yield 4
Number Of Ingredients 23
Steps:
- Dice half the onion (you'll need 1 cup diced) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).
- Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.
- Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.
- While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat. I'll usually add more chili flakes. or finely diced fresh chilies.
- Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. ( If chilling, make doubly sure to strain all the fat from the meat -it will harden in the fridge.)
Nutrition Facts : Calories 436 calories, Sugar 4.5 g, Sodium 1204.1 mg, Fat 27.2 g, SaturatedFat 11.7 g, TransFat 0 g, Carbohydrate 12 g, Fiber 2.8 g, Protein 21.1 g, Cholesterol 82.9 mg
TURKEY LARB
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
- Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
- Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
LAAB - THAI GROUND MEAT SALAD
This is one of my favorite Thai recipes. It can be made with ground beef, lamb or chicken. It should be eaten at room temperature, over rice, mixed with cellaphane noodles or wrapped in lettuce leaves. Because it can be served cool, it is ideal for a dinner buffet or served as appetizers, wrapped in lettuce.
Provided by Beansprout
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dry roast the rice in a skillet until browned, then pound or process to a coarse powder and set aside.
- Brown the ground meat with the garlic- If using ground chicken, saute the garlic for a minute in oil first.
- Add shallots, scallions, mint leaves and roasted rice powder.
- Stir fry until the shallots become limp.
- Remove from heat.
- Add remaining ingredients.
- Let chill slightly.
- Serve with rice, cellophane noodles or wrapped in lettuce leaves.
LAAB - THAI GROUND BEEF SALAD
Wonderful fast summer or anytime meal that comes together quickly once you have your ingredients prepped. Mise en place very helpful with this dish. From Taste of Thai - thank you! Use a nice butter lettuce for this - core the head & rinse the leaves well. Dry & have plenty available - use 2 heads if they seem small - 1 per serving! I entered 12 leaves simply because the program required a number - we just keep a couple of heads available when we make this.
Provided by Busters friend
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes.
- While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl.
- When rice is golden, pour on plate to cool. In same skillet over high heat, add beef mixture. Cook, breaking meat into small pieces, about 5-7 minutes or until cooked through. Remove from heat.
- Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well.
- Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well.
- Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.
THAI CHICKEN LARB
Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!
Provided by Cassandra Kimbler
Categories Main Dish Recipes Stir-Fry Chicken
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 6.2 g, Cholesterol 69.2 mg, Fat 3.8 g, Fiber 1.4 g, Protein 26.2 g, SaturatedFat 1 g, Sodium 594.8 mg, Sugar 1.7 g
LARB CHICKEN SALAD
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
Categories Salad Chicken Leafy Green Herb Onion Appetizer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
- Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
- Spoon into lettuce leaves; serve.
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