As most people initiated to Thai cuisine would know, laab is a popular tangy Thai salad usually made with beef or pork, flavored generously with fish sauce and lime juice. They also make it with chicken and call it Larb Gai, tastes just as nice. The citrus spicy flavours being very appealing to Indian taste buds, it is something that can be made for any meal of the day – as an appetiser or an accompaniment to a main course, or as a meal in itself served in lettuce bowls.

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Thai chicken larb salad (Larb Gai)

Ingredients: (for 2 serves)

  • Chicken: 300 gms, Boneless, finely chopped
  • Onion: 1 medium, thinly sliced
  • Lemon grass: 2 base stalks, finely chopped
  • Green chilly: 1 no, finely chopped
  • Ginger: 1 inch, finely chopped
  • Garlic: 3 cloves, finely chopped
  • Fish sauce: 1 tbsp
  • Lime juice: 1 tbsp
  • Lime rind: 1 tsp
  • Sweet chilly sauce: 1 tsp
  • Fresh mint leaves: 10-12 nos
  • Fresh coriander leaves: 1/3 cup
  • Toasted rice: 1 tbsp (any shortgrain aromatic variety)
  • Roasted peanuts: 1 tbsp
  • Sesame oil (optional)

Method:

  • Heat a tsp of oil in a pan and saute the minced chicken with lemon grass, ginger, garlic and chilly over high heat till it changes colour.
  • Turn off the heat and keep it aside.
  • In a large salad mixing bowl, whisk together the fish sauce, lime juice, sweet chilly sauce, lime rind and sesame oil.
  • Add the cooked chicken mince.
  • Add sliced onions, coriander and mint leaves.
  • Toast and grind 1 tbsp of rice and add it to the mixture.
  • Garnish with roasted peanuts and a few drops of sesame oil.

Serve cold in lettuce leaves or alongwith cooked rice
noodles/sticky rice.

I’ve added some par boiled green beans and toasted black sesame
seeds which are optional.

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