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15 Minute Larb Gai Salad

Larb Gai, a Thai minced chicken salad is one of my favourite sweet, salty and sour style dishes. Pork, or firm tofu for a vegetarian version, can also be used – just add soy sauce (or tamari as a gluten-free option) instead of fish sauce in the recipe. 

Larb Gai Salad

No matter how much I enjoy pouring hours of tender loving care into a meal for friends or family, there are times when throwing something together in less than 15 minutes is my only option.

Think weeknights with homework and after school activities, or the times when you are so tired after work all you want to do is pick up the phone and order some second rate take away… Stop! Don’t do it!

Why? Well, if you are a big Thai food fan, you might be surprised that one of the country’s best known dishes, Larb Gai or minced chicken salad can be ready to eat in little to no time.

Larb Gai Salad

Of course, if you are familiar with the dish, I won’t have to tell you how wonderfully aromatic and flavourful it is. Every mouthful is a fresh burst of sweet, and salty and sour. The benefit of making this dish at home is the fact that you can adjust the spice level to your own liking. It is a great way to introduce kids to other cuisines too – simply season the dish with chilli at the table.

So tell me, what is your favourite takeaway dish that you often like to recreate at home? 

PS and a few updates: I know I have been posting a lot of savoury dishes of late. Apologies to the sweet tooths, I have good news: there are some delicious no-sugar sweet posts coming your way soon. There’s chocolate cake and my new take on Nutella. A tasty frozen yoghurt recipe, oh, and an ice-cream maker giveaway… stay tuned this month for more details!

Larb Gai Salad

Larb Gai Salad
15 Minute Larb Gai Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Pork, or firm tofu for a vegatarian version, can also be used - just add soy sauce (or tamari as a gluten-free option) instead of fish sauce in the recipe. If you catering for people who don't like the heat of chilli, serve chilli flakes at the table instead of adding during cooking. I've omitted the traditional sticky ground rice and used corn flour as a thickening agent instead.
Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Larb Gai Salad
15 Minute Larb Gai Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Pork, or firm tofu for a vegatarian version, can also be used - just add soy sauce (or tamari as a gluten-free option) instead of fish sauce in the recipe. If you catering for people who don't like the heat of chilli, serve chilli flakes at the table instead of adding during cooking. I've omitted the traditional sticky ground rice and used corn flour as a thickening agent instead.
Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Ingredients
For the 15 Minute Larb Gai Salad:
  • 1 tbsp peanut or olive oil
  • 500 g organic minced chicken
  • 2 fresh kaffir lime leaves sliced
  • 3-4 small dried red chillies
  • 1/2 red onion sliced thinly
  • 2 springs spring onions chopped finely
  • 1/4 cup all natural chicken stock organic
  • 1 tbsp corn flour
  • 3 tbsp fish sauce
  • 1 tsp sugar
  • juice of 1 lime
To serve:
  • Cos lettuce leaves
  • Fresh mint leaves
  • extra chilli flakes
Servings:
Units:
Instructions
To make the 15 Minute Larb Gai Salad:
  1. Heat oil in a large pan or wok over high heat.
  2. Add chicken mince and brown, stirring with a wooden spoon to break up bigger chunks for about a minute or so.
  3. Add dried chilli, kaffir lime leaves, sliced onion and spring onions. Stir and cook for another two minutes or so.
  4. In the meantime, mix together the stock, corn flour, fish sauce, sugar and lime juice in a jug.
  5. Pour marinade into the chicken and cook on medium high heat for a further 3-4 minutes, or until the stock has reduced and the chicken is nicely coated with the resulting "glaze".
  6. Turn of the heat, transfer into a bowl and serve.
To serve:
  1. Serve chicken alongside cos lettuce leaves and fresh mint leaves. Spoon chicken mixture into leaves (sprinkle with extra chilli, if desired) and top with some mint leaves.
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16 comments

Kerry Anne November 15, 2012 at 9:07 am

Oh Marty, no need to apologise. I’ve been enjoying your savoury dishes a lot. It’s a welcome respite before we jump into all things sweet at Christmas. This salad sounds really gooD!

Reply
Tessa November 15, 2012 at 1:00 pm

A fifteen minute dinner? Count me in! Lovely photos as usual!

Reply
Miss Piggy November 15, 2012 at 2:04 pm

I make a version of this at home, and it’s great especially as I have so much Cos Lettuce on my balcony that must be used up.

Reply
Martyna @ Wholesome Cook November 15, 2012 at 2:16 pm

I’ve seen all your vegies! You are doing really well despite the caterpillar invasion! Just proves you can grow your own stuff anywhere really.

Reply
Sissi November 15, 2012 at 10:47 pm

How come I have never tasted this salad! It sounds quick and delicious indeed and I love Thai food, so I’m sure I will not be disappointed. Thank you for sharing it.

Reply
Hungry Huy November 16, 2012 at 9:06 am

These look great! How are they usually served on the streets of Thailand? Pre-assembled grab-n-go? In a box?

Reply
Eha November 16, 2012 at 11:56 am

One of my very favourite Asian salads. It is so quick to make from ingredients most of us have in the fridge/pantry! Oh, of Thai dishes: I guess green curries of various kinds and pho, if I have had the time to make a really good base!

Reply
Rosa Mayland November 16, 2012 at 6:24 pm

Scrumptious! A wonderful dish. I love Thai food.

Cheers,

Rosa

Reply
TasteFood November 17, 2012 at 11:21 am

I love this kind of food. Bookmarked!

Reply
Ashley - Baker by Nature November 17, 2012 at 1:44 pm

This salad looks incredible!!! We’re trying this for dinner very soon!

Reply
Lorraine @ Not Quite Nigella November 17, 2012 at 6:58 pm

I have to admit I am a big fan of lettuce wraps! And larb gai is one of those dishes that delivers in crunch and taste 🙂

Reply
rsmacaalay November 19, 2012 at 6:30 pm

I love how you served it in the first photo. This is a really nice appetizer

Reply
Quick Meals with Mince | Wholesome Cook October 19, 2013 at 12:42 pm

[…] 15 Minute Larb Gai Salad […]

Reply
Elvia May 1, 2014 at 10:21 pm

ңello, just wanted to mention, I loved this blog post.
It was practical. Keeep on postinɡ!

Reply
Swati October 1, 2014 at 4:58 am

This looks amazing! I’m definitely going to try this out and if I manage to take pictures, post this on my blog crediting you 🙂

Reply
Padaek October 9, 2014 at 1:02 pm

Hi!

I found this recipe/post via http://theweekendedition.com.au/food-drink/the-grocer-larb/. Larb is one of my favourite Lao/Thai salad/dishes. This is a great and delicious recipe. I like that you’ve substituted the khao kua with the corn flour. The final dish looks delicious. Best wishes! 🙂

Reply

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