Larb Gai is probably my favorite Thai dish, and I make it frequently. It's spicy (in my case, damn near lethal), tangy, and salty. It's not complicated, and total prep plus cooking time is no more than 30 to 40 minutes. This recipe makes a mildly spicy concoction. You can adjust it, as I do, to your particular taste.
Ingredients (Serves 2–4):
• 16 oz. ground (or finely chopped) chicken (I usually use white meat)
•
½ cup diced onions (I prefer red)
• 2 cloves garlic (crushed)
• tsp
Thai chili oil
• tbsp water
• tsp Thai chili powder (can adjust for
heat preference; I use about 2 tbsp)
• 2 tbsp fish sauce (nam pla)
• juice from 2 limes
• ⅓ cup chopped basil
• ⅓ cup
chopped mint
• ¼ cup cilantro
• 1 or 2 chili peppers sliced into slivers
• several whole mint and basil leaves
for garnish
• lettuce leaves (or other greens) and cucumber coins or
spears for serving
• 1¼ cup rice (pre-cooked)
• 2 tbsp fish sauce (nam pla)
• tsp lime juice
• ½ tsp brown sugar
• ½ tsp soy sauce (optional)
What You Do:
1. Mix sauce ingredients for individual servings and set aside.
2. Heat chili oil in a wok or skillet over medium-high heat. When hot, add
tbsb water, garlic, and chicken. Add onion while chicken is cooking. Stir
frequently to break up lumps. Cook till done (about three minutes) and then
transfer to mixing bowl.
3. While chicken is warm, add
chopped basil, chopped mint, lime juice, fish sauce, and chili powder. Mix
thoroughly.
4. Serve over rice. Add sauce over chicken as
desired. Top with cilantro and slices of chili peppers.
5. Surround with whole mint and
basil leaves, lettuce or other greens, cucumber spears, tomatoes, or any veggie of your choice.
