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 CHICKEN
Make and share this Larb Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill.
- Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
- Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside.
- On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
- Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.
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
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
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 - SPICY THAI CHICKEN SALAD
Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and no added oil makes this a very tasty low-fat dish. Source: Somchet Chumpapo
Provided by Tracy K
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat nonstick skillet over medium heat, no oil necessary.
- Add chicken, stir until cooked through.
- Remove from heat, drain excess liquid.
- Add fish sauce and lime juice.
- Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
- Adjust seasoning to taste.
- Serve immediately over lettuce leaves or thinly sliced cabbage.
- Garnish with cilantro sprigs.
Nutrition Facts : Calories 141.4, Fat 3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 664.3, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 24.8
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