Larb Gai (Thai Chicken Salad) – 15-Minute Recipe
I love this recipe of Thai Chicken Salad Larb Gai for its spice and refreshing flavour. It's a great meal to pack for work, school, or for lunch on the go.
Equipment
Wok or medium saucepan
Mortar and pestle (or spice grinder)
Chinese cleaver or sharp chef's knife
Citrus juicer
Large mixing bowl
Ingredients
¾ pound chicken breast - minced, about 340g
¾ cup chicken stock - chicken broth or chicken bouillon, or water, 180ml- 5-6 small red Thai shallots - or red onion, finely sliced
2-3 stalks spring onions - finely chopped- 1-2 leaves culantro - sawtooth coriander, finely sliced — or substitute with a small handful of fresh coriander (cilantro) leaves
- 2 tablespoons toasted rice powder - Khao Krua — see notes for homemade method
- 1-2 teaspoons roasted dried chilli flakes - Phrik Pon
1-2 teaspoons palm sugar - 4-8g, or light brown sugar
1 tablespoon fish sauce - 15ml
2 tablespoons lime juice - fresh ; 30ml, about 1½ limes- 1 cup Thai mint leaves - loosely packed, Bai Saranae
- ½ teaspoon MSG flavour enhancer - optional
Instructions
- Finely mince the chicken breast, best with a Chinese cleaver, or have it minced already from your meat shop.¾ pound chicken breast
- Bring the chicken stock to the boil in a wok or saucepan over medium-high heat. Add the minced chicken, breaking it up with a spatula, and cook for 5-7 minutes, stirring frequently, until the chicken is cooked through (74°C / 165°F internal) and the liquid has reduced by about two-thirds.¾ pound chicken breast, ¾ cup chicken stock
- Add the toasted rice powder and chilli flakes to the chicken and mix together.2 tablespoons toasted rice powder, 1-2 teaspoons roasted dried chilli flakes
- Remove the wok from the heat. In a small bowl, dissolve the palm sugar in 1 tablespoon of hot water. Add the culantro, sliced shallots, spring onions, and dissolved palm sugar to the chicken and toss well to combine. Season with fish sauce, lime juice, and MSG if using. Taste and adjust — it should be sour first, salty second, with a background heat.1-2 leaves culantro, 5-6 small red Thai shallots, 2-3 stalks spring onions, 1-2 teaspoons palm sugar, 1 tablespoon fish sauce, 2 tablespoons lime juice, ½ teaspoon MSG flavour enhancer
- Fold in the Thai mint leaves just before serving. Serve lukewarm on a plate lined with fresh lettuce or cabbage leaves alongside sticky rice, raw green beans, and cucumber slices.1 cup Thai mint leaves
Notes
Storage: Refrigerate in an airtight container for up to 2 days. Keep fresh mint and a lime wedge separate and add when serving for best flavour.
Freezing: Not recommended — herbs turn mushy and chicken texture becomes grainy after thawing.
Reheating: Microwave on medium power for 60 seconds. Stir in a splash of fresh lime juice afterwards to restore brightness.
Substitution: Ground chicken thighs work in place of breast for a juicier, richer result with no change to cooking time.
Pro Tip: Toast the rice in a dry pan until deep golden brown before grinding — under-toasted rice powder lacks the nutty, smoky flavour that defines great Larb. To make Khao Krua at home, dry-toast uncooked sticky rice or long-grain white rice in a pan over medium heat for 8-10 minutes until deep golden, then grind coarsely in a mortar and pestle or spice grinder.
Nutrition
Serving: 1servingCalories: 205kcalCarbohydrates: 15gProtein: 28gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 74mgSodium: 769mgPotassium: 775mgFiber: 3gSugar: 6gVitamin A: 980IUVitamin C: 14mgCalcium: 72mgIron: 2mg
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