Larb Gai - Bring Thailand home to your own kitchen in just 10 minutes with this quick and delicious Larb Gai, filled with sumptuous Thai flavors such as lime, cilantro, chili and fish sauce. Sweet, savory, spicy and easily served as the best version of TV-dinner there is.

Larb Gai - Thai Chicken Salad

This traditional Isan recipe Larb Gai is quick and easy to make, packed with flavor and with an interesting additional crunchy texture from the toasted rice. The Prep Time shown here includes making the toasted rice - if you already have that or wish to omit it prep time is only about 10 min.
Course Main Course
Cuisine Thai
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 people
Calories 639kcal
Author Emmeline Kemperyd


Khao Kua (toasted rice) (can be omitted)

  • Uncooked jasmine rice (or preferably glutinous rice, if you can find it)

Larb Gai

  • 2 Tbsp vegetable oil for example rapeseed
  • 500 g minced chicken
  • 4 Tbsp Khao kua (toasted rice)
  • 1 tsp chili flakes
  • 3 small shallots finely chopped
  • 3 whole scallions, green leaves included finely sliced
  • 3 Tbsp cilantro (about 5g) chopped
  • 15 mint leaves chopped


  • 1.5 lime juice of
  • 2 Tbsp fish sauce
  • 1 tsp sugar
  • 2 Tbsp water
  • 3-4 portions cooked jasmine rice can be omitted


Khao kua (toasted rice) (can be omitted)

  • Heat a dry pan over medium heat and add the uncooked jasmine rice. Stir regularly, and more often when the rice starts to get some color. Roast the rice for about 15 minutes, until it's turned golden brown
  • Let the rice cool for a few minutes, then add it to a mortar or mixer and ground it to a coarse powder. That's it! Use what you need for this recipe and store the rest in an airtight container, it usually keeps for several months.

Larb Gai

  • First, you should have cooked the jasmine rice already if you want to include it - the Larb Gai will be ready in just 5 minutes! Then mix together the ingredients for the dressing - taste and adjust to your desired flavor.
  • Heat a wok over high heat and add the vegetable oil followed by the minced chicken. Cook through while stirring to separate the chicken.
  • When the chicken is cooked through, take the pan off the heat - but don't turn off the heat just yet. Stir in 4 Tbsp of the Khao kua (toasted rice), chili flakes, chopped shallots and scallions. Give it a good mix.
  • Place the pan back over the heat and pour over the dressing. Give a good mix and cook for just about 15 seconds. Remove from the heat and turn the heat off.
  • Mix in the chopped cilantro and mint. Taste, taste, taste!
  • When your happy with the taste, serve by itself in a bowl or on a plate with jasmine rice and or some green leaves. Gin hai aroy na! (That's Thai for "bon appetit", by the way)


  • This dish works really well with minced pork as well - it is then called Larb Moo, but the concept and flavors are the same. If I make Larb Moo I skip the oil and let it cook in it's own fat (pork is fattier than chicken) and add more lime and fish sauce.
  • Adjust the amount of chili flakes according to your taste, sensitivity to spice and the chili flakes you have available - with the "Red Hot Chili Flakes" I get in Sweden 1 tsp makes it SPICY but when using thai chili flakes I use about 2-3 tsp without the spice being too overpowering. As always - taste, taste, taste!
  • Thai basil is a nice addition to this, and even works as a substitue for mint - if you happen to have it on hand.


Calories: 639kcal | Carbohydrates: 36g | Protein: 48g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 215mg | Sodium: 1591mg | Potassium: 1627mg | Fiber: 3g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 3.7mg