Khao Khua remains grainy
The roasted rice powder should still have fine grains. Ground into powder, it binds too strongly and makes the salad dry.
Thai Recipe
Larb Gai
Chicken mince is cooked without browning in a little liquid. Lime, herbs and coarsely ground khao khua are added away from heat and remain aromatic.
Total time
35 min
Calories
420 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Thai chicken salad with lime and khao khua
Larb Gai comes from the Isan cuisine in northeastern Thailand and is eaten warm or at room temperature. Khao Khua is the defining ingredient: dark roasted, coarsely ground rice that has a nutty aroma and binds lime fish sauce lightly. It is not fried until crispy, but cooked juicy in a little water. Mint and coriander are added only after switching it off. Sticky rice, cabbage and cucumber make a complete meal.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Larb Gai
Larb Gai is a northeast Thai chicken salad with lime, fish sauce, roasted rice powder, chilli, shallots, mint and fresh herbs.
Ingredients
4 servings
Method
-
1
Roast rice until dark
In a dry frying pan over a medium to high heat, stir the raw rice and macaroon lime leaves for 8 to 10 minutes, until the grains have a deep golden-brown fragrance.
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2
Coarsely grind Khao Khua
Let the roasted rice cool briefly and grind it together with the lime leaves in a mortar or spice grinder to a granular powder. It should not become flour-fine.
-
3
Cook the chicken juicy
Boil water in a wide pan. Add the chicken mince and a tablespoon of fish sauce and stir until it is completely cooked and reaches 75 ° C.
-
4
Wilt the shallots slightly
Remove pan from heat. Turn shallots in still hot chicken for 1 minute to soften them a little but keep their bite.
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5
Balance acidity and seasoning
Stir in the remaining fish sauce, lime juice, chilli flakes and first four tablespoons of Khao Khua. Taste and add a little palm sugar if very acidic.
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6
Fold in the herbs
Stir in spring onions and coriander. Fold in mint loosely just before serving, so that it does not go dark.
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7
Serve with fresh vegetables
Serve Larb Gai warm or at room temperature with slices of cabbage, cucumber sticks and cooked rice as desired.
Kitchen know-how
Tips for Larb Gai
Don't fry until crispy
Larb lives on juicy, loose ground meat. The chicken cooks evenly without producing hard, browned crumbs.
Variations
How to adapt this recipe
Replace chicken with minced pork that is not too lean and cook it completely until it reaches 71 ° C. The rest of the seasoning remains the same.
Replace meat with 800 g finely chopped oyster mushrooms. Fry mushrooms dry until their liquid has evaporated, then season as described.
Nutrition per serving
420kcal
21.0 gCarbohydrates
44.0 gProtein
17.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Larb Gai
It is usually served warm or at room temperature. Iced cold from the fridge, lime and fish sauce appear less balanced.
Khao Khua is dark roasted and coarsely ground glued or jasmine rice. It gives larb its nutty aroma and binds part of the dressing.
The Isan preparation keeps the minced meat juicy and soft. Strong roasted flavours would cover the fresh seasoning of lime, herbs and rice.
Prepare the chicken, dressing and roasted rice. Mix in the khao khua, mint and other herbs just before serving.
Steamed sticky rice, raw cabbage, cucumber and long beans are typical accompaniments. The mild vegetable balances pungency and salt.
Keep cooking