Vida Recetas Editorial
Larb gai, also known as Thai minced chicken salad, is a fresh, tangy, and slightly spicy dish made with ground chicken and a mix of aromatic herbs. Originating from Laos and northeastern Thailand, this dish has become a classic in Thai cuisine for its balance of flavors: salty, sweet, sour, and spicy. It is ideal for those looking for a light but flavorful meal, perfect for lunch or a quick dinner.
This larb gai recipe is easy to make and takes less than 30 minutes. The chicken is cooked in a pan with vegetable oil until golden, then mixed with a dressing of fish sauce, lime juice, soy sauce, sugar, and chili flakes. Mint leaves, cilantro, and green onions add freshness and texture, while lettuce leaves serve as a crunchy wrap.
You can adjust the level of spiciness to your taste, and if you prefer, substitute the chicken with pork or tofu. This version is low in carbs and high in protein, ideal for keto or paleo diets. Try this delicious Thai dish at home!
Prep
20 min
Servings
4
Heat vegetable oil in a skillet over medium heat. Add ground chicken and cook until browned.
In a bowl, mix fish sauce, lime juice, soy sauce, sugar, and chili flakes to create the dressing.
Combine the cooked chicken with the dressing.
Add chopped mint leaves, cilantro, and sliced green onions. Mix well.
Serve the Larb Gai mixture in lettuce leaves. Enjoy!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
