Larb Gai: Thai Chicken Salad


1 pound boneless and skinless chicken breast, ground
3 tablespoons chopped fresh cilantro
2 green onions, chopped
2 tablespoons shallots, chopped
3 tablespoons mint leaves, chopped
1 tablespoon fresh lemongrass, chopped
1 teaspoon fresh ginger in a paste
1/4 teaspoon cayenne pepper
1 teaspoon sugar
3 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chile paste
2 cups thinly sliced iceberg lettuce
1 tablespoon roasted rice powder (optional)
1 small red onion, sliced
fresh cilantro for garnish


Heat nonstick pan over medium heat. Add chicken, stir until cooked through. Remove from heat, drain excess liquid and allow to cool until just warm.
Add fish sauce and lime juice. Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, red onion, and ground chile-garlic paste.
Add more lime juice or fish sauce to taste
Serve over lettuce. Garnish with cilantro sprigs.


This is a classic Thai dish with a wonderful mix of flavors. It is low fat and low carb. Larb gai (pronounced lob-guy) makes a wonderful refreshing summer dinner or lunch on a hot day. Feel free to increase or decrease any of the herbs and spices to taste. The core flavor elements are the lime juice and fish sauce.




Thursday, December 3, 2009 - 11:29pm


Related Cooking Videos