Larb Gai Recipes

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

Larb Gai Nikki-Style image

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

Ingredients

2 lemons, juiced
1 lime, juiced
2 tablespoons fish sauce, or more to taste
1 tablespoon rice vinegar
1 teaspoon white sugar
1 teaspoon cayenne pepper
1 teaspoon lemon zest
1 pound ground turkey
1 clove garlic, minced
1 cup water to cover
½ red onion, thinly sliced
1 carrot, shredded
½ cup coarsely chopped chestnuts
3 Thai chile peppers, sliced
3 green onions, sliced
¼ cup chopped fresh mint
⅓ cup chopped fresh Thai basil
2 tablespoons chopped fresh cilantro
3 tablespoons toasted rice powder
2 tablespoons Thai chile flakes

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

Larb Gai image

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.

Ingredients

1 pound ground chicken
2 tablespoons canola oil
2 shallots, thinly sliced
2 green or red fresh chiles, seeded and chopped
2 garlic cloves, minced
2 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon sweet chili sauce
2 teaspoons brown sugar
1 to 2 teaspoons Sriracha chili sauce
1/4 cup fresh cilantro leaves
2 tablespoons minced fresh mint
Hot cooked sticky rice
Boston lettuce leaves, optional

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

Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs) image

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

Ingredients

1/4 cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)
16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted)
1/2 teaspoon hot chile powder, preferably Thai or Lao
4 teaspoons fish sauce (nam pla)
5 teaspoons freshly squeezed lime juice
1/4 cup slivered red onions
2 tablespoons chopped cilantro
2 tablespoons sliced scallions
10 whole mint leaves, more for serving
Lettuce leaves
cucumber spears, for serving
4 cups cooked sticky or jasmine rice, for serving

LAAB GAI (TURKEY LAAB)

This tangier turkey version of the classic chicken salad is influenced by the "Isaarn" or Northeastern area of Thailand. The Northern version is more savory with a variety of pork offal meats like liver and cracklings. Northern food is very healthy and delicious. Always serve with a variety of fresh vegetable crudites. Pro tips: If you can, have your butcher grind the turkey breast once using a large die. This will give you large chunks of turkey with texture instead of an overly minced burger feel. Also, you can sub any meat or even tofu into this dish. Again, large die, single grind is the key.

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Laab Gai (Turkey Laab) image

Steps:

Stir the tamarind paste into the ground turkey in a large bowl and let stand for 15 minutes.
Heat a medium pan to high heat and add the oil. When you see the first wisps of white smoke, saute the garlic and shallot until translucent, about 1 minute. Fold the turkey into the pan and stir-fry until the turkey is just cooked through, about 3 to 4 minutes.
Reduce to low heat then stir in the sugar, lime juice, fish sauce, and chile powder and mix well. Adjust your flavors as necessary to your taste.
Fold in the mint, onion, roasted rice powder and scallions until well combined. Serve with carrot sticks, long beans, lettuce and cabbage. Garnish the laab with more scallions, red onion and rice powder.

Ingredients

1 tablespoon (15 grams) tamarind paste
1 1/2 pounds (690 grams) ground turkey breast (coarsely ground, if possible)
1 tablespoon (15 grams) vegetable oil
3 garlic cloves, minced
1 large shallot, thinly sliced
1/2 cup (110 grams) palm sugar or brown sugar
2 1/2 ounces (75 milliliters) fresh lime juice
2 ounces (60 milliliters) fish sauce
1 to 2 teaspoons Thai chile powder
1/2 cup (110 g) fresh mint leaves
1/2 red onion, thinly sliced, plus more for serving
1/4 cup (55 grams) roasted rice powder, plus more for serving (see Cook's Note)
2 green onions, chopped, plus more for serving
Serving suggestion: carrot sticks, long beans, lettuce and cabbage, all cut into 4- to 5-inch pieces

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Apr 23, 2021 Drain off most of the liquid, keeping a little so it just covers the chicken like a thin blanket – this stops the chicken drying out and adds the …
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Servings 4
Total Time 27 mins

Dry-roast glutinous rice in a frying pan over low-medium heat, tossing or stirring, until it's evenly pale gold in colour (4-5 minutes).
Add galangal, lime leaves and lemongrass and continue cooking, keeping it moving, until evenly golden brown and fragrant – the inside of the rice should still be white (2-3 minutes). Cool completely, then grind in a spice grinder or with a mortar and pestle (a spice grinder is quickest, but we find the best texture comes from a mortar and pestle). This recipe makes more than you need, but it will keep in an airtight container for up to a month and you're a step ahead for the next time you want to make larb.
On a large chopping board and use a large cleaver to mince the chicken thighs until roughly the size of sunflower seeds. The unevenness of the chicken mince gives a lovely texture and mouthfeel. To make short work of this, we chop with two cleavers – but this takes practise.
In a non-stick frying pan over medium heat, bring the chicken stock to a soft boil, add the minced chicken, then, with a large metal spoon, work quickly to toss the chicken so it cooks evenly (3-4 minutes). Once chicken is cooked through thoroughly and no longer pink, remove from heat – don't let it overcook or the meat will be tough rather than springy and yielding.

Larb Gai Recipes

LARB GAI NIKKI-STYLE

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

THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)

LAAB GAI (TURKEY LAAB)

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