Larb Gai
This is the top-secret Thai larb gai recipe from my hairstylist's mom, and it's absolutely outstanding! Instead of stir-frying, boiling the ground chicken or turkey ensures it stays moist and fully soaks up all the wonderful flavors. It's versatile, perfect whether served hot or cold with various greens or lettuce. You can even enjoy it with rice on the side.
Ingredients
Dressing
- 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 or chicken
- 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
Instructions
- 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 or chicken in a thin layer in a large skillet; add garlic. Pour enough water into the skillet to cover the ground meat; bring to a boil. Cook and stir, breaking the meat apart with a fork, until browned and crumbly, 7 to 10 minutes. Drain liquid and transfer ground meat to a large glass bowl.
- Stir red onion, carrot, chestnuts, Thai chile peppers, green onions, mint, basil, and cilantro into the bowl until well combined. Refrigerate mixture until chilled, about 30 minutes.
- Sprinkle rice powder and Thai chile flakes over salad mixture and mix well.
Notes
- This can be served as an appetizer or tapas-style. Don’t forget the lettuce and mung beans on the side.
Nutrition
Calories: 266kcalCarbohydrates: 21gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 84mgSodium: 631mgPotassium: 568mgFiber: 3gSugar: 4gVitamin C: 18mgCalcium: 66mgIron: 3mg
Tried this recipe?Let us know how it was!