Larb Gai Spicy Thai Chicken Salad
Experience the bold and vibrant flavors of Thailand with Larb Gai, a spicy Thai chicken salad that's both zesty and aromatic. This classic dish features tender ground chicken infused with the perfect balance of tangy lime juice, savory fish sauce, and a hint of sweetness from palm sugar. Toasted rice powder adds a subtle nutty crunch, while fresh herbs like cilantro and mint elevate its refreshing appeal. Lightly spiced with Thai chili powder, it's customizable to your heat preference and pairs beautifully with crisp lettuce leaves or cucumber slices for a light, refreshing meal. Ready in just 30 minutes, this easy-to-make recipe is perfect for weeknight dinners or as an impressive starter for your next gathering. Discover the authentic taste of Thailand with every bite of this versatile and nutritious dish!
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Ingredients
- 500 grams Ground chicken
- 3 small, thinly sliced Shallots
- 20 grams Fresh cilantro
- 20 grams Fresh mint leaves
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 teaspoon Palm sugar
- 1 teaspoon Thai chili powder
- 2 tablespoons Sticky rice (uncooked)
- 2 thinly sliced Green onions
- 1 sliced Cucumber (optional, for serving)
- 8 large leaves Lettuce leaves (optional, for serving)
- 100 milliliters Water
Directions
Step 1
Start by making toasted rice powder. Heat a dry pan over medium heat and add the uncooked sticky rice. Toast it, stirring frequently, until golden brown and fragrant (about 5 minutes). Remove from heat, let it cool, and grind into a coarse powder using a mortar and pestle or spice grinder. Set aside.
Step 2
In a large skillet or wok, heat a small amount of water over medium heat. Once hot, add the ground chicken and cook, stirring constantly, until it is fully cooked through and no longer pink (about 5-7 minutes). Break up any large chunks as it cooks.
Step 3
Remove the skillet from heat and transfer the cooked chicken to a large mixing bowl.
Step 4
Add the shallots, green onions, cilantro, and mint leaves to the chicken. Mix well.
Step 5
In a separate small bowl, prepare the dressing by combining the fish sauce, lime juice, palm sugar, and Thai chili powder. Stir until the sugar is dissolved.
Step 6
Pour the dressing over the chicken mixture and toss well to evenly coat all ingredients.
Step 7
Sprinkle 1-2 teaspoons of the toasted rice powder over the salad and mix again. This adds a nutty aroma and texture to the dish.
Step 8
Taste the salad and adjust seasoning if needed, adding more lime juice, fish sauce, or chili powder based on your preference.
Step 9
Serve the Larb Gai warm or at room temperature. It can be enjoyed with fresh lettuce leaves as wraps or alongside cucumber slices for added freshness.
Step 10
Garnish with extra mint leaves or cilantro before serving, if desired.
Nutrition Facts
| Serving size | (1173.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 996.1 |
| Total Fat 41.4g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 424.1mg | 0% |
| Sodium 4155.1mg | 0% |
| Total Carbohydrate 64.1g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 20.1g | |
| Protein 109.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 310.5mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 4099.4mg | 0% |
Source of Calories