Larb gai (thai chicken salad)
Discover the vibrant flavors of Thailand with this zesty Larb Gai salad. Tender chicken, fresh herbs, tangy lime, and spicy chili combine for a perfect balance of taste.
Ingredients:
- 450g ground chicken (I've been grinding thighs at home)
- 1/3 cup fresh lime juice, from about 2 limes
- 2 tablespoons + 2 teaspoons fish sauce
- 1 1/2 teaspoons sugar
- 1 cup thinly sliced scallions
- 3/4 cup thinly sliced shallots
- 1 tablespoon thinly sliced hot chili such as Thai bird, Serrano, or jalapeño or more to taste
- 1/2 cup roughly chopped cilantro
- 1/4 cup finely chopped mint
- Steamed rice for serving
Instructions:
- In a large skillet over medium heat, combine the chicken with 1/4 cup water. Stir occasionally to break up any clumps of meat. Cook until the chicken is fully cooked, which should take around 8 minutes. Be careful not to brown the chicken, so adjust the heat if necessary.
- While the chicken is cooking, mix the lime juice, fish sauce, and sugar together in a small bowl until the sugar is fully dissolved. Set this mixture aside.
- Next, add the scallions, shallots, and chili to the skillet. Cook over low heat until the vegetables are tender and most of the liquid has cooked off, which should take around 3 to 4 minutes. Remove the skillet from the heat. Add the sauce, cilantro, and mint, then mix everything together well.
- To serve, plate the larb with the lettuce leaves and rice on the side.
Summary:
- Calories: 1109 kcal
- Fat: 38 g
- Protein: 94 g
- Carbs: 103 g
- Potassium: 3644 mg
- Magnesium: 280 mg