thailunchServes 2

Thai Larb Gai (Minced Chicken Salad)

Name: Thai Larb Gai (Minced Chicken Salad)
Prep time: 15 min
Cook time: 10 min
Yield: 2 servings
Cuisine: thai
Ingredients: 300g Minced chicken; 3, thinly sliced Shallots; 3 tbsp (2 limes) Lime juice; 1.5 tbsp Fish sauce (or low-sodium soy); ½ tsp (adjust) Dried chilli flakes; 1 tbsp (dry-fry raw rice, then grind) Toasted rice powder; large handful Fresh mint leaves; small handful Fresh coriander; 3 stalks Spring onion; 6–8 large Butter lettuce leaves; ½, sliced Cucumber

A zesty Thai salad of minced chicken with lime juice, fish sauce, toasted rice powder, red onion, and fresh herbs — served in lettuce cups.

Ingredients

Minced chicken300g
Shallots3, thinly sliced
Lime juice3 tbsp (2 limes)
Fish sauce (or low-sodium soy)1.5 tbsp
Dried chilli flakes½ tsp (adjust)
Toasted rice powder1 tbsp (dry-fry raw rice, then grind)
Fresh mint leaveslarge handful
Fresh coriandersmall handful
Spring onion3 stalks
Butter lettuce leaves6–8 large
Cucumber½, sliced

Method

1Make toasted rice powder: dry-fry 1 tbsp raw jasmine rice in a pan until golden. Cool, then grind in a pestle and mortar to a coarse powder.
2Cook minced chicken in a dry pan over high heat, breaking it apart, until cooked through. Remove from heat.
3Mix lime juice and fish sauce in a bowl. Toss the warm chicken in this dressing while still hot.
4Add shallots, spring onion, chilli flakes, and toasted rice powder. Toss well.
5Just before serving, fold in the mint and coriander. Serve in lettuce cups alongside sliced cucumber.

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