Best 3 Larb Gai Nikki Style Recipes

Larb gai nikki style, a dish originating from Thailand, is a delightful combination of spicy, sour, and refreshing flavors. This unique recipe offers a harmonious balance of lemongrass, lime, and chili, creating a tantalizing dish that is sure to tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will walk you through the step-by-step process of preparing this delectable meal. From gathering the necessary ingredients to mastering the art of blending textures and flavors, this article will equip you with the knowledge and confidence to recreate this authentic Thai delicacy in the comfort of your own home.

Here are our top 3 tried and tested recipes!

THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)

Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs) image

Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it - it adds a nuttiness that's essential to the authentic flavor of the dish.

Provided by Julia Moskin

Categories dinner, quick, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)
16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted)
1/2 teaspoon hot chile powder, preferably Thai or Lao
4 teaspoons fish sauce (nam pla)
5 teaspoons freshly squeezed lime juice
1/4 cup slivered red onions
2 tablespoons chopped cilantro
2 tablespoons sliced scallions
10 whole mint leaves, more for serving
Lettuce leaves
cucumber spears, for serving
4 cups cooked sticky or jasmine rice, for serving

Steps:

To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams

LARB GAI NIKKI-STYLE

Larb Gai Nikki-Style image

Bad haircuts make me crazy. Literally. I turn into a 3-year-old, crying, sniffling, ranting things like, 'My hair will never grow back!' So, when I met Nikki over a decade ago, I've stuck to her like how Bon Jovi groupies have stuck to the oh so fab Jon. On my recent visit with Nikki, I learned that not only is she an ace stylist, she apparently is the keeper of Thai cooking secrets. I'm usually dozing when Nikki is doing her hair magic... the reason why I didn't know this sooner. Anyway, Nikki shared her mom's ground chicken cooking technique for Larb Gai. Hope you enjoy it.

Provided by yobodish

Categories Salad

Time 1h

Yield 4

Number Of Ingredients 20

Ingredients

2 lemons, juiced
1 lime, juiced
2 tablespoons fish sauce, or more to taste
1 tablespoon rice vinegar
1 teaspoon white sugar
1 teaspoon cayenne pepper
1 teaspoon lemon zest
1 pound ground turkey
1 clove garlic, minced
1 cup water to cover
½ red onion, thinly sliced
1 carrot, shredded
½ cup coarsely chopped chestnuts
3 Thai chile peppers, sliced
3 green onions, sliced
¼ cup chopped fresh mint
⅓ cup chopped fresh Thai basil
2 tablespoons chopped fresh cilantro
3 tablespoons toasted rice powder
2 tablespoons Thai chile flakes

Steps:

Whisk lemon juice, lime juice, fish sauce, rice vinegar, sugar, cayenne, and lemon zest together in a bowl until dressing is smooth.
Spread ground turkey in a thin layer in a arge skillet; add garlic. Pour enough water into the skillet to cover the turkey; bring to a boil. Cook and stir turkey mixture, breaking the meat apart with a fork, until turkey is browned and crumbly, 7 to 10 minutes. Drain liquid and transfer turkey to a large glass bowl.
Mix red onion, carrot, chestnuts, Thai chile peppers, green onions, mint, basil, and cilantro into turkey until well combined. Refrigerate mixture until chilled, about 30 minutes.
Sprinkle rice powder and Thai chile flakes over turkey mixture and mix well.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 21.3 g, Cholesterol 83.6 mg, Fat 9.8 g, Fiber 2.7 g, Protein 24.9 g, SaturatedFat 2.4 g, Sodium 630.5 mg, Sugar 4.4 g

LARB GAI

Larb Gai image

Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound ground chicken
2 tablespoons canola oil
2 shallots, thinly sliced
2 green or red fresh chiles, seeded and chopped
2 garlic cloves, minced
2 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon sweet chili sauce
2 teaspoons brown sugar
1 to 2 teaspoons Sriracha chili sauce
1/4 cup fresh cilantro leaves
2 tablespoons minced fresh mint
Hot cooked sticky rice
Boston lettuce leaves, optional

Steps:

In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.

Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the chicken is cooked through before adding it to the salad.
Use a variety of herbs and spices to give the salad a complex flavor.
Adjust the amount of chili and lime juice to your taste.
Serve the salad immediately or store it in the refrigerator for later.

Conclusion:

Larb gai nikki style is a delicious and refreshing salad that is perfect for a quick and easy meal. It is packed with flavor and is sure to please everyone at your table. Give it a try today!