THAI CHICKEN LARB
Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!
Provided by Cassandra Kimbler
Categories Main Dish Recipes Stir-Fry Chicken
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 6.2 g, Cholesterol 69.2 mg, Fat 3.8 g, Fiber 1.4 g, Protein 26.2 g, SaturatedFat 1 g, Sodium 594.8 mg, Sugar 1.7 g
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
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.
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
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
TOFU LARB
Larb, a ground meat dish seasoned with fresh herbs, originated in Laos, but it's also popular in the Northeastern and Northern regions of Thailand. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you're looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don't want it too fine; some texture is nice.) You should have about 3 1/2 tablespoons. Set rice powder aside.
- Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
- Crumble the tofu into small chunks and place in a large bowl.
- Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
- To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.
More about "larb recipes"
5 MOUTH-WATERING LARB RECIPES
From allrecipes.com
Author Hayley Sugg
- Larb-Laotian Chicken Mince. View Recipe. Using traditional ingredients like galangal (a cousin of ginger) and shrimp paste gives these lettuce cups authentic flavor.
- Thai Chicken Larb. View Recipe. Bursting with fresh herbs, this larb is also seasoned with a zip of lemongrass paste and a bit of heat thanks to red pepper flakes.
- Larb Gai Nikki-Style. View Recipe. Ground turkey is pepped up with Thai peppers, fresh citrus, crunchy veggies, and vibrant herbs. Soup Loving Nicole says, "It seems like a lot of ingredients but it is well worth it in the end.
- Thai Larb Salad. View Recipe. If you're looking for a basic larb recipe that won't require a trip to the Asian market, try this version. Ground turkey is seasoned with fish sauce, lime juice, fresh herbs, and pepper flakes for a flavorful meal.
- Slow-Carb Larb Gai. View Recipe. Using two pounds of ground chicken, this recipe is great for serving larb to a crowd. Serve the meat blend up with lettuce cups, or follow recipe creator Heather's lead and scoop it with slices of cucumber.
THAI LARB SALAD | FEASTING AT HOME
From feastingathome.com
5/5 (23)Calories 436 per servingCategory Appetizer
- Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.
- Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.
- While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat. I’ll usually add more chili flakes. or finely diced fresh chilies.
THAI LARB RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (181)Estimated Reading Time 4 minsServings 4
- Combine first 8 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped. Heat remaining 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat. Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes.
- Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly. Garnish with cilantro and spoon reserved dressing over.
EASY & DELICIOUS THAI LARB RECIPE - ALL WAYS DELICIOUS
From allwaysdelicious.com
PORK LARB RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PORK LARB, THE NATIONAL DISH OF LAOS - THE WOKS OF LIFE
From thewoksoflife.com
THAI LARB RECIPE (LARB MOO ลาบหมู) | I HEART UMAMI®
From iheartumami.com
PORK LARB LETTUCE WRAP RECIPE - RYAN LOWDER - FOOD
From foodandwine.com
CHICKEN LARB: EASY 30 MINUTE RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (31)Total Time 30 minsCategory ChickenPublished Aug 28, 2019
CHICKEN LARB RECIPE | LEMON BLOSSOMS
From lemonblossoms.com
LARB WITH CABBAGE RECIPE | BON APPéTIT
From bonappetit.com
LARB (LAAB) - AUTHENTIC THAI AND LAOTIAN RECIPE | 196 FLAVORS
From 196flavors.com
BASIC CHICKEN LARB (LARB GAI) RECIPE | BON APPéTIT
From bonappetit.com
THAI CHICKEN LARB RECIPE - BBC FOOD
From bbc.co.uk
LAMB LARB RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE THE PERFECT PORK (OR CHICKEN, DUCK OR TOFU) LARB – RECIPE
From theguardian.com
COOK THIS IMPOSSIBLE™ LARB RECIPE | IMPOSSIBLE FOODS
From impossiblefoods.com
DUCK RECIPES; BEST DUCK RECIPES; EASY DUCK RECIPES - THE SYDNEY …
From smh.com.au
LARB RECIPE (WITH CHICKEN) | KITCHN
From thekitchn.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #main-dish #salads #rice #asian #thai #dietary #pasta-rice-and-grains #number-of-servings
You'll also love