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Tasty, healthy and done in just 15 minutes - that's this pretty authentic Larb Gai. Made with common ingredients and loaded with Thai flavors from fish sauce, lime, chili flakes and fresh mint & cilantro. Low in carbs as well as gluten and dairy free!
This was the first recipe I ever published on this blog. And for a good reason: it's probably the dish I've made most often the past 5 years.
Why? It's tasty, healthy - and done in 15 minutes. Can't really beat that!
Since then I've updated the post and the pictures, and made a small tweak to the recipe - but this continues to be one of my absolute favorite dishes to make on a busy weeknight.
Why you will love this recipe
- It's quick & easy and all done in 15 minutes
- It's all made in one pan for easy clean-up
- It's a healthy meal - add rice if you want to, or have it on its own
- It's loaded with Thai flavors like fish sauce, lime, cilantro & mint
- It's just so tasty - you will be making this over and over
What you need to make it
Ingredient notes & substitutions
- Roasted peanuts are traditionally not an ingredient for Larb Gai, but I like to add them for a bit of crunch. I recommend unsalted roasted peanuts as the dish might otherwise become very salty.
- Authentic Larb Gai uses roasted and ground glutinous rice (Khao Khua) for crunch - I often skip it, as it takes a while to make. If you want to include it, I recommend this recipe.
- Chili flakes - adjust amount depending on your taste and the strength of the chili flakes you use. I use a pretty spicy kind.
- Use Thai Chili flakes for the most authentic taste
- Ground chicken - if you can't find it, you can also use chicken filets diced as small as possible
- Chicken can be switched for pork for a Larb Moo - then skip the oil
How to make it
For a quick slideshow of how to make it - check out this story.
- Start by mixing together all the ingredients for the sauce: fish sauce, lime juice, water and sugar. Then set aside for now.
- Heat the oil in a pan over high heat and add in the chicken
- Fry until cooked through, about 5 minutes
- Add chili flakes, chopped shallots and chopped scallions
- Mix well, then add the sauce
- Mix and let sit on the heat for 15-30 seconds, so some of the liquid evaporates
- Remove pan from the heat and add chopped cilantro, chopped mint, and chopped roasted peanuts
- Mix well, and serve!
Tips & tricks
- Taste test the sauce to make sure the balance of salty, sweet and sour is just right for you
- Adjust the amount of chili flakes depending on your taste and how strong your chili flakes are. I use a pretty strong kind.
- Serve Larb Gai with more seasonings on the side - I like to include fish sauce, chili flakes and lime wedges on the table so my guests can adjust the taste
- This dish is best served at room temperature - not straight from the stove, but not cold either
- Store leftovers in the fridge in an airtight container, for up to 4 days
- Eat leftovers cold or heat them slightly
- If you know you're going to have leftovers, don't add the peanuts, cilantro and mint and instead add them just before serving
Recipe FAQ
Larb Gai is savory and spicy, with a distinct fresh taste from shallots, scallions and fresh herbs.
You can serve Larb Gai either as a starter or as a main course. It's traditionally served with sticky rice, but you can also serve it with cooked Jasmine rice or just as it is. Many people also serve it in lettuce wraps.
Larb is traditionally served hot, straight from the pan. However, it's delicious both cold and at room temperature and many restaurants now serve it this way.
More amazing Thai recipes
Love Thai food? Want to make more of it at home? Then check out these tasty recipes!
- Massaman Chicken Curry (Gaeng Massaman Gai)
- Vegetable Pad Thai
- Thai Curry Fried Rice with Broccoli & Mushrooms
- Thai Ginger Coconut Soup
- Spicy Chicken Noodle Soup
Did you love this recipe? Give it a 5 star rating!
...and let me know what you loved about it in the comments.
Larb Gai
Print RateIngredients
- 2 tablespoon vegetable oil
- 1 lb ground chicken
- 1 teaspoon chili flakes
- 2 shallots chopped very small
- 3 whole scallions, green leaves included sliced thin
- 3 tablespoon chopped fresh cilantro
- 15 mint leaves chopped
- 4 tablespoon chopped roasted, unsalted peanuts optional
Sauce
- 1.5 lime juice only
- 2 tablespoon fish sauce
- 2 tablespoon water
- 1 teaspoon sugar
To serve
- fish sauce optional
- lime wedges optional
- chili flakes optional
Instructions
- Start by mixing together the ingredients for the sauce. Taste test and adjust to your liking. Then set aside for now.
- Heat the oil in a pan over high heat and add the minced chicken. Cook for about 5 minutes while stirring to separate the chicken, until chicken is cooked through.
- When the chicken is cooked through, add chili flakes, chopped shallots and scallions. Give it a good mix.
- Pour over the sauce. Mix, and let sit on the heat for 15-30 seconds. Then remove the pan from the heat.
- Mix in cilantro, mint and peanuts. Taste test, and adjust seasoning if needed.
- Serve Larb Gai as it is, with a side of rice, or in lettuce cups. Include a side of fish sauce, lime wedges and chili flakes.
Equipment needed for this recipe
Video
Notes
Ingredient notes & substitutions
- Roasted peanuts are traditionally not an ingredient for Larb Gai, but I like to add them for a bit of crunch. I recommend unsalted roasted peanuts as the dish might otherwise become very salty.
- Authentic Larb Gai uses roasted and ground glutinous rice (Khao Khua) for crunch - I often skip it, as it takes a while to make. If you want to include it, I recommend this recipe.
- Chili flakes - adjust amount depending on your taste and the strength of the chili flakes you use. I use a pretty spicy kind.
- Use Thai Chili flakes for the most authentic taste
- Ground chicken - if you can't find it, you can also use chicken filets diced as small as possible
- Chicken can be switched for pork for a Larb Moo - then skip the oil
Tips & tricks
- Taste test the sauce to make sure the balance of salty, sweet and sour is just right for you
- Serve Larb Gai with more seasonings on the side - I like to include fish sauce, chili flakes and lime wedges on the table so my guests can adjust the taste.
- This dish is best served at room temperature - not straight from the stove, but not cold either
- Store leftovers in the fridge in an airtight container, for up to 4 days
- Eat leftovers cold or heat them slightly
- If you know you're going to have leftovers, don't add the peanuts, cilantro and mint and instead add them just before serving
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Scott
Lost easy and delicious