1 lb ground chicken (lean! white meat is preferred)
2 Tbsp sliced shallot
2 Tbsp finely chopped green onion
1/4 C chopped mint leaves
3 Tbsp roasted rice powder (khao koor)
2 Tbsp ground Thai chile (or other milder kick chile/cayenne)
3 Tbsp lime juice
2-3 Tbsp fish sauce
1/2 head cabbage, sliced very thin
T Tbsp minced parsley
1/2 C red radishes, halved and sliced thin
1/2 C english cucumber, quartered and sliced thin
1/2 C minced cilantro
- Grind up dry rice in food processor (or a mortar & pestle, if you don’t have a cuisinart). Ensure it’s as fine as the processor will get it (it will most likely have a slight cornmeal-like texture to parts of it). Set 3 Tbsp aside (extra may be saved for future use).
- Grind up chicken in food processor.
- Ensure all vegetables are sliced, chopped, and ready to go.
- Cook the chicken over medium heat. Add 2 T lime juice. Stir until just barely done (it will continue to cook through once removed from heat).
- Transfer cooked chicken into medium mixing bowl. Add remaining “Chicken Mix” ingredients and thoroughly mix.
- Taste and adjust seasoning as desired.
- Toss “Salad Mix” vegetables together and serve “Chicken Mix” over the top.
- Serve with jasmine rice and garnish with a sprig of cilantro.
This is one of my favorite Thai foods, but I never order it when I’m out – it’s so easy to make and so cheap to produce that I feel ridiculous paying $10 for a plate when I can make so much at home for so little. If you would rather eat it first to know what it’s supposed to taste like, one of my favorite places in Seattle that serves it is Lotus Thai Restaurant in Wallingford on 45th St. Head there for a great taste of Larb Gai!
Well, that’s it… Now you’re hip to the Larb Gai tricks, too!