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Larb gai

Larb Gai is a light, flavorful dish from northern Thailand. The sour, spicy and sweet tastes will keep your interest, and you probably won't realize you're not actually eating a lot. After a bite of the chicken, take a cool ... Read more

Total time: 30 minutes | Serves 6

Chicken and assembly

  • 1/4 cup tamarind paste
  • 1/3 cup very hot water
  • 2 pounds ground chicken or turkey breast
  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 1 to 2 shallots, thinly sliced
  • 1/4 cup Thai fish sauce
  • 1/4 cup lime juice
  • 1 tablespoon sugar
  • 1 to 2 teaspoons red pepper flakes
  • 1 cup mint leaves, packed
  • 1 cup sliced red onion
  • 4 to 5 green onions, chopped
  • 1 cucumber, sliced
  • 1 carrot, sliced
  • Cabbage wedges

Step 1Mix together the tamarind paste and the water, then press it through a sieve; it'll be like a paste. Combine it with the chicken and let it stand for 2 minutes.

Step 2Heat a medium skillet over high heat and add the oil. Add the garlic and shallots and cook until the shallots start to become translucent, about 30 seconds. Add the chicken to the pan; stir until it's cooked through, about 3 to 5 minutes.

Step 3Transfer the chicken, garlic and shallots to a large bowl. Stir in the fish sauce, lime juice, sugar and pepper flakes. Add the mint leaves, red onion and Roasted Rice Powder and toss to mix. Divide the chicken mixture among 6 plates. Arrange the green onions, cucumber and carrot slices along with the cabbage wedges around each plate and serve.

Roasted rice powder

  • 1/3 cup jasmine rice

Step 1Toast the rice in a dry skillet over medium-low heat. Keep stirring as the rice cooks. Once the rice is light brown and fragrant, transfer it to a blender or food processor. Blend the rice until it's rough and the grains are about 1/4 their original size. Set aside.

Note: Tamarind paste is sold in small "bricks" at Asian markets.
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