Thai Spicy Ground Chicken and Toasted Rice, "Larb Gai"

This is an online Thai recipe. You can purchase from them, online, things like rice powder (khao koor) and special Thai ground chili. Or you can get portions of those from me, as I've already bought it from them!

This is one of my all-time favorite Thai dishes. It's quick to make, and you can make it as spicy or not spicy as you like. The lime juice and mint leaves are perfect balance to the chilis. It can be found on Thai restaurant menus in America as "chicken salad Thai style", which might be the best description for this dish. It can be made with beef (lawb nuea) or pork (lawb muu) instead of chicken. In Thailand it is almost always a chicken recipe. It is wonderful hot or cold.



Always serve with a good portion of fresh cabbage, and add green beans, parsley, sliced radish, cucumber, & coriander leaves if you like.


You can use ground chicken from the supermarket, or chicken ground in your food processor. Cook the chicken with 2 tablespoons lime juice in a pan over moderate heat. Stir until done. Transfer cooked chicken into medium mixing bowl. Add the remaining ingredients, and mix well. Taste and season as desired. You might want more or less ground chile and/or fish sauce, etc. Serve with fresh vegetables and warm, freshly-steamed sticky rice (or if you prefer you can use Thai jasmine rice).

The usual way to eat this is to get a small ball of sticky rice in the fingers and use it to pick up a little lawb, then eat it with the raw veggies. You can also use a fork and spoon as a lot of Thais do.

Marianne Mueller
Last modified: Fri Jun 9 09:05:00 PST 2006