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 flakesand fresh mint & cilantro. Low in carbs as well as gluten and dairy free!
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.
2 tablespoon vegetable oil, 1 lb ground chicken
When the chicken is cooked through, add chili flakes, chopped shallots and scallions. Give it a good mix.
1 teaspoon chili flakes, 3 whole scallions, green leaves included, 2 shallots
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.
fish sauce, lime wedges, chili flakes
Video
Notes
This recipe serves 2 as a main course without rice, 3-4 with rice, and 4-6 as a starter without rice.
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 a toasted rice powder (Khao Khua) for crunch and to thicken the sauce - I often skip it, as it takes a while to make. If you want to include it, I recommend this recipe, and then skip the peanuts.
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 or chicken thighs diced as small as possible
Chicken can be switched for ground pork - then skip the oil - as well as for ground beef and ground turkey
Scallions can be swapped for green onions or spring onions
Shallots can be swapped for thin sliced red onions
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
Serve as a main course on its own or with a side of rice - preferably sticky rice
Serve as an appetizer on its own or on top of lettuce leaves
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
Nutrional information is for just Larb Gai, without rice, and assumes half the oil is consumed.