Larb Gai - Spicy Thai Chicken Salad

READY IN: 25mins
Recipe by Tracy K

Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and no added oil makes this a very tasty low-fat dish. Source: Somchet Chumpapo

Top Review by sarosundram

This recipe is missing essential ingredients: LEMONGRASS: freshly chopped in tiny rings Sesame oil: 1-2 tsp (a few sesame seeds optional) Gallanga root (if not available use young ginger): a tiny bit finely chopped Red/Green chillies: amount to taste -- chopped NO CAYENNE PEPPER!!!!! No chile past necessary. Also garlic should be finely minced and browned in a little oil instead of the paste.

Ingredients Nutrition

Directions

  1. Heat nonstick skillet over medium heat, no oil necessary.
  2. Add chicken, stir until cooked through.
  3. Remove from heat, drain excess liquid.
  4. Add fish sauce and lime juice.
  5. Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
  6. Adjust seasoning to taste.
  7. Serve immediately over lettuce leaves or thinly sliced cabbage.
  8. Garnish with cilantro sprigs.

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