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  • Mains, Appetizers
  • Southeast Asian

Thai Inspired Larb Gai

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    SERVES

    SERVES

    2 persons

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    COOKING METHOD

    COOKING METHOD

    Oven

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    PREP TIME

    PREP TIME

    10 mins

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    COOK TIME

    COOK TIME

    15 mins
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Larb Gai is one of my favorite Thai dishes. This version is simple to whip up, tastes amazing hot or cold, and is so fresh and satisfying. It works well as a main served with extra veggies and rice or as an appetizer served up in lettuce cups.

Ingredients

2 tbsp uncooked rice or cashews if Whole30 / Clean-in-15

4 tbsp water

500 g / 18 oz ground chicken, pork, or beef

Sauce

3 tbsp fish sauce

1 tbsp Everiday Coconut Aminos

3 tbsp lime juice

1 tsp salt, or to taste

1 tsp Everiday Garlic Chili Oil (or to taste)

HERBS

1 lemongrass stalk - white and light green part, finely chopped

2 shallots thinly sliced (can sub with a small red oniion)

3 scallions, chopped

1/2 cup cilantro, chopped

1/3 cup mint, chopped

Instructions

1

DONE!

In a pan on low heat, add uncooked rice and toast until light golden brown, about 7 minutes. Once cool, coarsely grind using a spice grinder. If using cashews, toast till light brown, and chop. Reserve for later.

2

DONE!

In a bowl, mix together all your sauce ingredients and reserve for later.

3

DONE!

In the same pan you toasted your rice/cashews in, cook your ground meat with water. Break the meat up into small bits and cook until cooked through. You don't want the meat to brown, and there should be a little liquid leftover.

4

DONE!

Turn your heat off. Add in your sauce and give everything a good mix.

5

DONE!

Add your herbs and toasted ground rice or chopped nuts. Mix to incorporate, give it a taste, and adjust seasoning as needed.

6

DONE!

Serve alongside any of the following - green beans, sliced cucumber, sliced white cabbage, white rice. Or in lettuce cups.

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