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Thai with Kittikanya – Larb Gai

Serves 2

INGREDIENTS:               ts = teaspoon tbsp = tablespoon

  •  1 lime (juiced, 1/4 cup)
  • 4 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 dried chilies
  • 3 tbsp uncooked rice
  • 30 mint leaves (chopped finely)
  • 3 shallot onion (sliced)
  • 1 to 2 tbsp oil (for stir frying, a neutral oil like canola or vegetable is best)
  • 300 gr ground chicken
  • 2 tbsp fish sauce (for frying chicken)
  • Water (as needed)


  • Gather the ingredients.


  • Combine all salad dressing ingredients together in a cup or bowl. Stir to dissolve sugar. Set aside.
  • Combine all the cold salad ingredients in a large salad bowl.
  • Put uncooked rice into hot pan, without oil. Cook it until you get brown color. Ground it fine.
  • Place 1 to 2 tablespoons oil in a wok or frying pan over medium-high heat. Add chicken.
  • As you stir-fry, add the fish sauce. Also, add a little water if the pan becomes dry. Stir-fry until chicken is cooked – about 8 to 10 minutes. Turn the heat off. Add the ground rice.
  • Transfer the hot chicken to the salad bowl with prepared salad ingredients. Pour over the dressing and toss well.
  • Taste test the salad, adding more fish sauce if you prefer it saltier or more flavorful. Add more dried crushed chili if you prefer it spicier. If too bitter, add a little more sugar.
  • Garnish with more mint.
  • Serve immediately while the chicken is still warm.



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