Larb Gai
Cuisine: Thai
Author: Kitchens
Prep time: 20 mins
Total time: 20 mins
Roasted Rice Powder:
  • 1/3 Cup jasmine rice
  • 1/4 Cup tamarind paste; see * Note
  • 1/3 Cup very hot water
  • 2 pounds ground chicken or turkey breast
  • 1 Tablespoon oil
  • 4 cloves garlic; minced
  • 1 shallot (to 2); thinly sliced
  • 1/4 Cup Thai fish sauce
  • 1/4 Cup lime juice
  • 1 Tablespoon sugar
  • 1 teaspoon red pepper flakes (to 2 teaspoons)
  • 1 Cup mint leaves (packed)
  • 1 Cup sliced red onion
  • 4 green onions (to 5); chopped
  • 1 cucumber; sliced
  • 1 carrot; sliced
  • cabbage wedges
  1. * Note: Tamarind paste is sold in small "bricks" at Asian markets.
For the Roasted Rice Powder:
  1. Toast the rice in a dry skillet over medium-low heat. Keep stirring as the rice cooks. Once the rice is light brown and fragrant, transfer it to a blender or food processor. Blend the rice until it's rough and the grains are about 1/4 their original size. Set aside.
For the Chicken:
  1. Mix together the tamarind paste and the water, then press it through a sieve; it'll be like a paste. Combine it with the chicken and let it stand for 2 minutes.
  2. Heat a medium skillet over high heat and add the oil. Add the garlic and shallots and cook until the shallots start to become translucent, about 30 seconds. Add the chicken to the pan; stir until it's cooked through, about 3 to 5 minutes.
  3. Transfer the chicken, garlic and shallots to a large bowl. Stir in the fish sauce, lime juice, sugar and pepper flakes. Add the mint leaves, red onion and Roasted Rice Powder and toss to mix.
  4. Divide the chicken mixture among 6 plates. Arrange the green onions, cucumber and carrot slices along with the cabbage wedges around each plate and serve.
Larb Gai is a light, flavorful dish from northern Thailand. If you prefer, substitute seafood or another meat for the chicken.

This recipe yields 6 servings.

Each serving: 216 calories; 431 mg sodium; 66 mg cholesterol; 4 grams fat; 16 grams carbohydrates; 29 grams protein; 2.08 grams fiber.
Recipe by Recipes at