Authentic Thai Style: Larb Spicy Chicken Salad (Laab Gai) Recipe

Authentic Thai Style: Larb Spicy Chicken Salad (Laab Gai) Recipe – Thailand food specialties is the Larb. Larb is the typical cuisine of Laos and Thailand’s Isaan. Larb salad is a meal made from minced beef chilli and mint leaves. Presentation of food menu this one is lime, fish sauce, minced meat, rice and toast with spicy flavors of mashed and stirred with a mint leaf. Larb is also the food that is spicy enough. For you lovers of spicy cuisine, then this is cuisine that is worth a try.

Larb salad of minced meat dish is typical of Laos. This dish is considered a national dish of Laos. This dish is also found in the province of Isan, Thailand, inhabited by tribes of Laos. Variations of the dish larb is also found among the Thai in Shan State, Myanmar, and Yunnan province, China.

Larb

The hallmark of the cuisine of the country, is the flavor of the spices with the spicy, sweet, sour and salty. Some areas, has a characteristic taste which is different from each other. Like southern Thailand he loved using fresh turmeric and coconut milk. Eastern Thailand who frequently uses fruit-juice of Limes. Mostly, Thai cuisine is the adaptation of Chinese cuisine, such as Shahe fen, Upholstery, bamli, Khao Kha Moo

INGREDIENTS:

  • 2/3 cup fresh lime juice
  • 1/3 cup fish sauce (nam pla*)
  • 1 tablespoon sugar
  • 2 teaspoons Thai roasted chili paste* in oil or chili-garlic sauce*
  • 3/4 cup canned low-salt chicken broth
  • 1 1/2 pounds ground chicken
  • 1 cup thinly sliced green onions
  • 3/4 cup thinly sliced shallots
  • 3 tablespoons minced fresh lemongrass*
  • 1 tablespoon thinly sliced Thai chilies* or serrano chilies
  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup chopped fresh mint leaves
  • 2 small heads Boston lettuce, separated into leaves
  • *Available at Asian markets and some supermarkets nationwide.

PREPARATION:

  1. Whisk first 4 ingredients in medium bowl to blend; reserve sauce.

  2. Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.

  3. Spoon into lettuce leaves; serve.

Tags: #beef larb #chicken larb #chicken salad #laab #larb moo #mince #pork #pork larb #thai larb #turkey larb

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