Larb Gai – Thai Chicken Salad

Larb Gai is a beloved dish across Southeast Asia, celebrated for its vibrant, refreshing flavors. At its core, it features finely chopped chicken breast, infused with a fragrant mix of herbs and spices. Like many Asian dishes, it’s quick, easy, and perfect for a light yet satisfying meal. While some ingredients may seem exotic, most are now readily available in grocery stores worldwide, and the recipe is flexible—feel free to substitute or adjust according to your taste..

  Serves 2

    Ingredients:

• 2 chicken breasts, finely chopped or lightly pulsed in a food processor
• 2 stalks lemongrass, tough outer layers removed, finely chopped
• 2 kaffir lime leaves
• 1 tbsp sriracha or another hot chili sauce (adjust to taste)
• 3 garlic cloves, finely chopped
• A cherry-sized piece of ginger, peeled and finely chopped
• ½ tbsp sunflower oil (or another neutral oil)
• ½ tbsp sesame oil
• 2 tbsp fish sauce (reduce slightly if the aroma is too strong)
• ½ red onion, finely chopped
• 1–2 tbsp lime juice
• 2 tbsp each of chopped fresh mint, basil, and coriander
• Small lettuce leaves (e.g., baby romaine)
• Cucumber, peeled, deseeded, and cut into long sticks
• Lime wedges, for garnish

• Prepare the flavor paste:
  In a blender, combine lemongrass, garlic, kaffir lime leaves, sriracha, and ginger. Blend until smooth. If the mixture is too thick, add a splash of water. Alternatively, you can pound everything into a paste using a mortar and pestle.

• Cook the chicken:
  Heat both oils in a wok or large skillet over high heat. Add the prepared paste and cook for about 20 seconds until fragrant. Add the chicken and stir-fry for about 2 minutes.

• Add aromatics:
  Stir in the chopped onion and cook for another 2 minutes. Pour in the fish sauce and simmer until most of the liquid has evaporated. Once the chicken is fully cooked, remove the pan from the heat and stir in the lime juice and fresh herbs. Mix well.

• Assemble the salad:
  On a serving plate, arrange the lettuce leaves and cucumber sticks. Top with the cooked chicken mixture and garnish with lime wedges.

Larb Gai is best enjoyed immediately, while still warm and aromatic, paired with crisp vegetables and a zesty squeeze of lime. It’s a perfect dish for when you want a taste of Thailand in under 15 minutes!