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light-meals

Larb Gai

One of my favourite recipes that I picked up on my travels.

20 2
Larb Gai | DonalSkehan.com, One of my favourite recipes that I picked up on my travels.

light-meals

Larb Gai

One of my favourite recipes that I picked up on my travels.

Wednesday, April 13, 2016

50g Thai sticky rice

60ml chicken stock

2 large, skinless chicken breasts (about 150g each), cut into large chunks

3 garlic cloves, finely chopped

1 red chilli, deseeded and finely chopped

Thumb-sized piece of fresh ginger, peeled

1 tbsp sunfower oil

3 tbsp fish sauce (nam pla)

1 tsp caster sugar

5 spring onions, finely chopped

Zest and juice of 1 lime

Generous handful of fresh mint & coriander leaves, roughly chopped

2 Little Gem lettuces, leaves separated

Frying pan

Pestle and mortar

Food processor

Large wok

 

20 mins
Serves 2

One of my favourite Thai salads is this minced chicken one (larb gai), which is full of fresh flavour from the mint leaves and lime juice. It can also be made with pork mince or a vegetarian mince alternative.

 

Toast the rice in a large dry frying pan over a medium-high heat, until golden brown. Transfer to a pestle and mortar and pound the rice – you are looking for a rough texture rather than a fine powder. Set aside.
Place the garlic, chilli and ginger in a food processor and whizz until finely minced. Add the chicken and pulse until smooth.
Heat the chicken stock in a large wok over a high heat, add the minced chicken and fry for 5 minutes, breaking the chicken up with a spatula as it cooks. Continue to cook until the chicken is cooked all the way through and is broken into small pieces.
Add the fish sauce, lime juice and sugar and stir through, frying for another minute. Remove from the heat, add the spring onions, the mint & coriander, toasted rice and lime zest and fry for 1–2 minutes, until the spring onions are just tender.
Arrange the lettuce leaves on two plates and top with the chicken mixture. Garnish with extra mint & coriander leaves. Serve warm.
20 mins
Serves 2

Ingredients

50g Thai sticky rice

60ml chicken stock

2 large, skinless chicken breasts (about 150g each), cut into large chunks

3 garlic cloves, finely chopped

1 red chilli, deseeded and finely chopped

Thumb-sized piece of fresh ginger, peeled

1 tbsp sunfower oil

3 tbsp fish sauce (nam pla)

1 tsp caster sugar

5 spring onions, finely chopped

Zest and juice of 1 lime

Generous handful of fresh mint & coriander leaves, roughly chopped

2 Little Gem lettuces, leaves separated

You'll Need

Frying pan

Pestle and mortar

Food processor

Large wok

 

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