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We hope you got insight from reading it, now let’s go back to thai larb gai recipe. You can have thai larb gai using 17 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Thai Larb Gai:
- Provide 500 grams chicken mince
- Use 2 clove garlic, crushed
- You need 1 stalk lemon grass, chopped
- You need 1 small knob ginger, grated
- Provide 1 each green and red chillies, diced
- Provide 227 grams tin water chestnuts, diced
- Provide 1 small amount vermicelli, cooked to packet directions
- Take 2 limes, juiced
- Get 6 tbsp fish sauce
- Use 6 tbsp vinegar
- Prepare 4 tbsp brown sugar
- Get 1/2 small red capsicum, thinly sliced
- Get 1/2 spanish onion, thinly sliced
- Provide 1/4 cup mint, roughly chopped
- Use 1/4 cup coriander, roughly chopped
- Take 1 ice berg or baby cos lettuce
- You need 1 small splash peanut oil
Steps to make Thai Larb Gai:
- Brown mince in peanut oil with garlic, lemongrass and ginger
- Once browned, add lime, vinegar and fish sauce, adding more to taste if needed. Simmer for 3 minutes
- Turn off heat and stir through water chestnuts, vermicelli cut into small strands, capsicum, spanish onion and herbs
- Rest for 5 minutes, seperate lettuce leaves and serve larb on top of lettuce.
- Serve with rice
Laab Gai - Thai Chicken Salad (Larb/Laap) ลาบไก่ This famous dish is iconic of northeastern Thai cuisine, and it's probably the healthiest chicken salad I've ever seen! A few years ago I made a pork laab video, this time I make it with chicken with lots of new tips and tricks to help you make a laab to impress! Sometimes written 'laab gai', the words visualize to a quite spicy Isaan dish with minced chicken, herbs, onions and the distinctive taste of roasted rice powder. Isaan is a region in the northeast of Thailand where the style of cooking is fresh and centered around local ingredients with a lot of fresh vegetables. Larb gai literally means "minced meat chicken" in both Lao and Thai languages.
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