Thai Chicken Larb/Larb Gai

This Thai inspired Chicken Larb or Larb Gai is a sour, spicy, and refreshing meat salad. There are variations of Larb, it can be pork, beef, or duck. This is a perfect dish when you want something quick, light, and yet healthy. The only thing you have to cook is the ground chicken, which takes just a few minutes to cook. Once that is done, just mix in with all the chopped and sliced greens, herbs, sauces, and serve with plenty of crisp lettuce.


Thai Chicken Larb/Larb Gai

Ingredients



300 g Ground Chicken Thigh
A few shake of Chili Flakes
1 ½ Tbsp of Peanut Oil
Sea Salt, to taste
Freshly Ground White Pepper

Sauce
3 Tbsp Fish Sauce
3 Tbsp Lime Juice
1 Tbsp Melted Palm Sugar

Herbs/Greens
½ Red Onion, peeled, halved and thinly sliced
4 Tbsp Chopped Fresh Mint Leaves
2 Small Cucumbers, diced
4 to 5 Tbsp Chopped Fresh Corianders
2 Red Chilies, seeded and finely sliced
A Handful of Thai/Asian Basils, finely sliced
1 Large Iceberg Lettuce, halved, rinsed, dried and chilled


Method


Heat peanut oil in a skillet, over medium-high heat and add in the ground chicken. Cook until the chicken are no longer pink in color and season with a few shake of chili flakes, sea salt, and pepper. When the chicken is fully cooked, transfer it into a large mixing bowl. Mix all the ingredients together, except the lettuce, and adjust the seasoning with additional, lime juice, sea salt, and pepper. Let the mixture stand for about 20 minutes. When ready to serve, spoon some chicken mixture into lettuce crisp, wrap it up, and enjoy.