Spicy Thai Chicken Rice Salad Recipes

LARB GAI - SPICY THAI CHICKEN SALAD

Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and no added oil makes this a very tasty low-fat dish. Source: Somchet Chumpapo

Provided by Tracy K

Categories Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Larb Gai - Spicy Thai Chicken Salad image

Steps:

Heat nonstick skillet over medium heat, no oil necessary.
Add chicken, stir until cooked through.
Remove from heat, drain excess liquid.
Add fish sauce and lime juice.
Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
Adjust seasoning to taste.
Serve immediately over lettuce leaves or thinly sliced cabbage.
Garnish with cilantro sprigs.

Nutrition Facts : Calories 141.4, Fat 3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 664.3, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 24.8

Ingredients

1 lb boneless skinless chicken breast, minced in food processor (do not sub ground chicken, it is too fatty!)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh cilantro
2 spring onions, chopped
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chile paste
thinly sliced cabbage or lettuce, for serving
fresh cilantro stem, for garnish

THAI-STYLE RICE SALAD

This recipe occurred semi-accidentally. I was studying various Thai recipes and examining the flavors, and went home to stare at my fridge, and out came this recipe. A wonderful condiment to eat with this dish, and many other asian dishes, is Sambal Oelek, a garlic-chili paste you can find in the asian section of most groceries and asian specialty stores. It's quite spicy, and quite tasty.

Provided by Tastyeatsathome

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 21

Thai-Style Rice Salad image

Steps:

Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 623 calories, Carbohydrate 90.5 g, Cholesterol 45.7 mg, Fat 23.9 g, Fiber 2.9 g, Protein 13.7 g, SaturatedFat 19.5 g, Sodium 386.2 mg, Sugar 8.5 g

Ingredients

4 cups uncooked jasmine rice
2 teaspoons unsalted butter
2 teaspoons minced fresh ginger root
2 (14 ounce) cans coconut milk
2 cups water
½ teaspoon salt
1 tablespoon peanut oil
2 cloves garlic, minced
1 shallot, minced
1 Thai chile pepper, seeded and minced
1 teaspoon minced fresh ginger root
1 teaspoon minced lemon grass
½ pound peeled and deveined medium shrimp (30-40 per pound)
½ red bell pepper, sliced
1 tablespoon chopped fresh basil
1 tablespoon fish sauce
1 teaspoon soy sauce
½ lime, juiced
1 ½ cups diced pineapple
2 teaspoons white sugar, or to taste
¼ cup chopped fresh cilantro