Thai chicken salad with lime and mint (larb gai)
Larb gai, a hot and sour salad from northern Thailand and Laos: minced chicken fried and tossed with lime, fish sauce, chilli, red onion and plenty of mint and coriander. It is eaten warm in lettuce leaves, with rice and crisp cucumber and pointed cabbage on the side. In Thailand it is often sprinkled with toasted ground rice and eaten with sticky rice.
- 30 minTime
- 22 minHands-on
- 4Portions
- ≈ 40 krper portion
- 490kcal per portion
Ingredients for 4 portions
- 2 clovesGarlic
- 2Chillies, red
- 1Red onion
- 3Spring onions
- 15 gMint, leaves
- 15 gCoriander, leaves
- 500 gMinced chicken
- ≈ 3 ½ tbspWater
- 2 tbspFish sauce
- 2Limes, juice
- 1 tspSugar
On the side
- 3 dlBrown rice, ideally brown jasmine rice
- 1Lettuce, small whole leaves, e.g. romaine
- 1Cucumber
- 200 gWhite cabbage, ideally pointed cabbage
Method
- Rinse the rice and cook it according to the packet instructions, about 25 minutes.
- Finely chop the garlic. Deseed and finely chop the chillies. Peel and thinly slice the red onion. Slice the spring onions and pick the mint and coriander leaves.
- Cook the mince with the garlic and the water in a frying pan over a medium-high heat for about 6 minutes, breaking it up as it cooks, until cooked through.
- Take the pan off the heat. Stir in the fish sauce, lime juice, sugar and chilli and leave to cool for a few minutes. Then fold in the red onion, spring onion, mint and coriander.
- Rinse the lettuce leaves. Cut the cucumber into sticks and the cabbage into thin wedges.
- Serve the larb warm with the lettuce leaves to wrap it in, and the rice, cucumber and cabbage on the side.
The cost is estimated from Swedish grocery prices.
