Larb gai salad

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 265 Kcal, 28g Protein, 14g Carbohydrates, 10g Fat


  • Rice
  • 1 tsp chilli flakes
  • 50 g perfumed rice
  • Chicken
  • sesame oil for frying
  • 500 g mince (chicken)
  • 1 stick lemongrass sticks, core finely chopped
  • 2 tbsp fish sauce
  • 1 cm ginger, finely grated
  • 1 lime, all of the juice
  • Vegetables
  • 1 spring onions, cut into rings, green into stripes
  • 1 shallot, cut into thin rings
  • 200 g celery, thinly sliced
  • herbs
  • 0.5 bunch coriander, torn
  • 1 cucumber, peeled, quartered in slices
  • 0.5 bunch Thai basil
  • 4 lettuce leaves

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  • Rice

    Without adding any oil, toast the rice in a non-stick frying pan, stirring constantly until golden brown. Blitz the rice and chilli flakes in a food processor, set aside.
  • Chicken

    Heat the oil in the same pan, stir fry the chicken for approx. 5 mins., reduce the heat. Add the lemongrass, fish sauce, lime juice and ginger.
  • Vegetables

    Mix the spring onions, shallots and celery in with the chicken, simmer for a further 2 mins.
  • herbs

    Mix the cucumber, herbs and rice & chilli mixture in with the chicken salad. Serve on lettuce leaves.
  • Serve with:

    Cooked perfumed rice

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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