THAI LETTUCE WRAPS (LARB GAI, LAAB GAI)
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
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
EASY AUTHENTIC CHICKEN LARB GAI RECIPE
Delicious minced meat salad made authentically via Lao recipe.
Provided by Lane
Categories Chicken Dishes
Time 30m
Number Of Ingredients 13
Steps:
- Get the scallions, cilantro, spearmint, chilis, lemon grass, and chilis ready. Ensure that you have the scallions, cilantro, spearmint, and garlic minced. The Thai chilis need to be chopped and ready. On medium high heat, add the cooking oil. Once the oil is heated, add in the ground chicken. Next, add in the padaek (fermented fish sauce). Keep on cooking the meat. Ensure that you are chopping the meat in the pan to separate the ground chicken as much as possible. Once the ground chicken is cooked through, take it off of the heat and try to continue to break up the ground chicken with a fork or other cooking utensil. With the chicken still warm, add in the lime juice. in the skillet. Next, and most importantly, add in the khao khua (toasted rice powder). After that, add in the dried, crushed chilli. Finally, mix in the chicken skin and the rest of the herbs.
Nutrition Facts : Calories 250 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 25 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 125 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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: THAI CHICKEN SALAD
Steps:
- Gather the ingredients.
- Combine all salad dressing ingredients together in a cup or bowl. Stir to dissolve sugar. Set aside.
- Combine all the cold salad ingredients in a large salad bowl (arugula/salad greens, mint, green onions, basil, red pepper, and cucumber).
- If using rice, see instructions below. Set aside.
- Place 1 to 2 tablespoons oil in a wok or frying pan over medium-high heat. Add the shallots, chicken, and lime leaf (if using).
- As you stir-fry, add the fish sauce. Also, add a little water if the pan becomes dry. Stir-fry until chicken is cooked-about 8 to 10 minutes.
- Transfer the hot chicken to the salad bowl with prepared salad ingredients. Pour over the dressing and toss well.
- Finally, add the chopped nuts or ground toasted rice.
- Taste test the salad, adding more fish sauce if you prefer it saltier or more flavorful. Add more dried crushed chile if you prefer it spicier. If too bitter, add a little more sugar.
- Garnish with more mint or basil leaves or with some edible flowers.
- Serve immediately while the chicken is still warm.
- Place uncooked rice in a dry wok or frying pan over medium-high heat. As rice heats up, shake the pan back and forth or stir with a spoon. After 6 to 8 minutes, the rice will turn a light golden brown and begin to pop (like popcorn).
- When it begins to pop, transfer to a coffee grinder or pestle and mortar. Grind down to a coarse powder. (A coffee grinder works well for this. Simply wipe out with a clean, dry cloth, then pour in your rice and grind. For pestle and mortar, use a firm, circular grinding motion.)
- Use in your recipe and enjoy.
Nutrition Facts : Calories 497 kcal, Carbohydrate 40 g, Cholesterol 96 mg, Fiber 5 g, Protein 44 g, SaturatedFat 2 g, Sodium 4391 mg, Sugar 22 g, Fat 19 g, ServingSize 2 servings, UnsaturatedFat 0 g
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
LAAB GAI (TURKEY LAAB)
This tangier turkey version of the classic chicken salad is influenced by the "Isaarn" or Northeastern area of Thailand. The Northern version is more savory with a variety of pork offal meats like liver and cracklings. Northern food is very healthy and delicious. Always serve with a variety of fresh vegetable crudites. Pro tips: If you can, have your butcher grind the turkey breast once using a large die. This will give you large chunks of turkey with texture instead of an overly minced burger feel. Also, you can sub any meat or even tofu into this dish. Again, large die, single grind is the key.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Stir the tamarind paste into the ground turkey in a large bowl and let stand for 15 minutes.
- Heat a medium pan to high heat and add the oil. When you see the first wisps of white smoke, saute the garlic and shallot until translucent, about 1 minute. Fold the turkey into the pan and stir-fry until the turkey is just cooked through, about 3 to 4 minutes.
- Reduce to low heat then stir in the sugar, lime juice, fish sauce, and chile powder and mix well. Adjust your flavors as necessary to your taste.
- Fold in the mint, onion, roasted rice powder and scallions until well combined. Serve with carrot sticks, long beans, lettuce and cabbage. Garnish the laab with more scallions, red onion and rice powder.
THAI MINCED CHICKEN SALAD
Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 50m
Yield Serves 4 as a light meal or starter
Number Of Ingredients 17
Steps:
- Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
- Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
- Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.
Nutrition Facts : Calories 261 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 2.72 milligram of sodium
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