Thai Chicken Laab Recipe | Larb Gai Recipe | Kitchenstagram
Laab. Also known as larb, is an iconic dish from northeastern Thailand, celebrated for its bold flavours and simplicity. This version, Laab Gai, features ground chicken, making it one of the healthiest and easiest Thai dishes to prepare. In less than 30 minutes, you can enjoy a spicy, tart and fresh chicken salad that’s both satisfying and refreshing.
This Thai Chicken Larb recipe is a delightful mix of flavours, with its tangy lime juice, spicy chilies, and a touch of sweetness. The dish is further enhanced by the fresh crunch of red onions and herbs, making it a truly addictive meal. Served alongside cucumber, cabbage leaves or over lettuce, Laab Gai is versatile and can be enjoyed hot or cold. It’s not only a light and healthy. Option but also a dish that packs a punch in every bite. Perfect as a quick dinner or light lunch, this Thai salad can also be paired with rice for a more filling meal. Whether you’re a fan of Thai cuisine or just looking for something new, Laab Gai is sure to become a favourite.
Why you’ll love this recipe?
This recipe is completely customizable. Swap out ground chicken for pork, beef or turkey and pair it with seasonal vegetables.
It’s a one-pan wonder, cooked on the stovetop for easy cleanup.
It’s also healthy- packed with protein, fresh veggies and herbs, making it low-carb, low-fat, low-calorie and gluten-free.
What is Larb Gai or Laab Gai?
Larb is a flavourful northeastern Thai salad made with minced meat, typically with pork (“moo”) or chicken (“Gai”). The name “laab” comes from the the Thai word for mincing, reflecting the finely chopped meat used in the dish. Larb is seasoned with a spicy and tangy dressing of fish sauce, lime juice, palm sugar /brown sugar (optional) and chilies, and it’s packed with fresh herbs like mint, cilantro. Thai salad is usually enjoyed with sticky rice and fresh vegetables.
Ingredients needed for Thai Chicken Larb:
To make flavourful chicken larb, you’ll need the following ingredients:
Ground Chicken: Use Ground chicken that’s not too lean to avoid dryness. Dark meat, such as fifty-fifty mix of chicken breast and thighs. Works best. This finely pounded ground chicken forms the base of the dish, though ground beef or lamb can also be used.
Fresh Herbs: Mint, green onions and cilantro are essential. Mint, in particular, is crucial for the authentic taste and freshness of larb. This herb trio adds crunch and vibrancy to the dish.
Shallots: Thai shallots are preferred for their flavour and crunch, but regular shallots or red onions can also work well. They add another layer of texture to the dish.
Lime juice: Freshly squeezed lime juice is key for its bright, acidic flavour. It’s generously added to the chicken, bringing a light and tangy zing to the salad.
Fish Sauce: As the main seasoning, fish sauce adds a deep umami flavour that balances the acidity of the lime juice. Opt for a high-quality fish sauce to enhance the dish’s overall taste.
Toasted rice powder: This is the heart of the larb, providing a nutty, umami-like flavour that mellows the sharpness of the lime. Known as Kao Kua or Khao Khua, it’s essential for the authentic taste of larb.
Red Chili flakes: Roasted chili flakes give the dish a smoky aroma and heat. If you love spice, these are perfect.
Palm Sugar / Brown sugar: Palm sugar or brown sugar balances the saltiness of fish sauce and the sourness of the lime juice. You can substitute with granulated sugar.
Serving suggestions:
Thai Chicken Larb, is traditionally served over lettuce leaves with a side of sticky rice, garnished with fresh herbs. It pairs well with Thai green papaya salad for a complete meal. For a light appetizer, serve larb in lettuce cups or as Thai lettuce cups or as Thai lettuce wraps using iceberg or Boston lettuce, topped with fresh herbs. I enjoy serving it with crunchy veggies like cucumber, carrots, radishes, cabbage and green beans for a healthy, delicious lunch. A bed of sticky rice topped with chicken larb also makes for a delightful and satisfying dish.
Storage tips:
Leftover Larb salad can also be stored in an airtight container in the fridge for 2-3 days. If served over lettuce, it’s best to remove the lettuce before storing, as the lime dressing will wilt the leaves.
Can I make Chicken Laab ahead of time?
To simplify meal prep, the tangy lime dressing for your larb salad can be made 4-5 days in advance and stored in an airtight container in the fridge. For even quicker preparation, you can toast the rice and chili flakes ahead of time. But don’t grind the rice until you are ready to cook to preserve its aroma. While you can make the salad ahead, don’t add the toasted rice and fresh herbs until just before serving. This prevents rice powder from absorbing all the dressing and keeps the herbs from wilting.
Ingredients
250 gm Ground Chicken (use the dark meat)
2 tbsp Water
A splash of Fish sauce
1 pc. Shallot (thinly sliced)
1/2 cup Green onion (chopped)
1/4 cup Cilantro (chopped)
1/4 cup Mint leaves
For Salad Dressing:
1 1/2 tbsp Fish sauce
2 tbsp Fresh Lime juice
2 tsp Roasted Red Chili flakes
2 tbsp Raw White glutinous Rice
2 tsp Palm Sugar/ Brown sugar
Preparation
- Step 1: In a frying pan, toast the rice stirring constantly, over high heat until golden brown colour. Remove from the heat immediately and transfer to a grinder. Grind until fine but not super fine, you still want a bit of grittiness to it.
- Step 2: In a frying pan, add the water and bring to a simmer. Add the ground chicken and a splash of fish sauce. Then cook stirring constantly, breaking the mince as it cooks. When done remove from the heat.
- Step 3: In the same pan, when the chicken is warm, add the sliced shallots and toss to wilt slightly. Then add 2-3 tbsp toasted rice powder, roasted chili flakes, brown sugar, fish sauce and lime juice, stir to mix well.
- Step 4: Then add chopped green onion, mint, chopped cilantro and gently stir to mix. Taste and adjust the seasoning with more chili powder, fish sauce or lime juice if needed.
- Step 5: Transfer to a serving platter and serve warm or room temperature with fresh vegetables such as iceberg lettuce, cabbage, cucumber, long beans or carrots or fresh herbs.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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