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larb gai

Larb Khua Gai (Minced Chicken with Shallots, Coriander and Fried Garlic)

This recipe comes to us from the kitchen of Chaowarat (Arte) Assavakavinvong from Longrain and regular participant at the Neff Market Kitchen Cooking School.

Most specialised ingredients can be found at Asian groceries including Golden Dragon Asian Grocery within the market.

 

Ingredients

  • 1 tbsp canola oil
  • 200g chicken mince
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 bunch fresh coriander
  • 20 kaffir lime leaves, fried
  • 10g fried crispy garlic
  • 10g roasted rice powder

Larb spice mix

  • 50g galangal
  • 3 lemongrass stalks, white part only
  • 10 cloves garlic
  • 20g Sichuan peppercorns, toasted in pan until aromatic
  • 5g cloves, toasted in pan until aromatic
  • 2g nutmeg, toasted in pan until aromatic
  • 2 cinnamon sticks, toasted in pan until aromatic
  • 3 star anise, toasted in pan until aromatic
  • 20g cumin seeds, toasted in pan until aromatic
  • 10g coriander seeds, toasted in pan until aromatic
  • 10g long dry red chilli, toasted in pan until aromatic
  • 5 small dry red chilli, toasted in pan until aromatic

 

Method

Stir fry chicken with canola oil in pan till cooked and dry. Season with two tablespoons of larb spice, or to your liking. Add fish sauce and lime juice. Add fried garlic, fried lime leaf, and roasted rice to the larb mixture. Taste and adjust seasoning to your liking.

 

Larb spice mix

Roast galangal, lemongrass and garlic in an oven until well browned. Pound aromatics. Grind all spices with grinder, then mix with pounded aromatics.

 

 

Notes: This recipe was demonstrated in Arte’s class “The Food of Northern Thailand”,  February 2019. It is reproduced with permission from Chaowarat (Arte) Assavakavinvong.

Image is indicative only and does not reflect the exact ingredients in this recipe.

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