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Larb Gai Recipe Beef Recipe

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Larb gai recipe by Chat Thai's Amy Chanta | Gourmet Traveller

One of the great salads of the world, larb is quick to prepare, but makes a lasting impression.

Provided by: EasyRecipesCooking.com


Total time: 27 minutes

Prep time: 15 minutes

Cook time: 12 minutes

Yield: Serves 4


150 gm (¾ cup) glutinous rice
4-5 thin slices galangal
2 kaffir lime leaves, coarsely torn
1 lemongrass stalk, thinly sliced
300 gm chicken thigh meat
60 ml (¼ cup) chicken stock
1 tsp ground toasted small red chilli, plus extra whole to serve
½ tbsp crushed palm sugar, softened in microwave (or use caster or brown sugar)
2 tbsp fish sauce
60 ml (¼ cup) lime juice, plus extra wedges, to serve
2 tbsp thinly sliced Thai red shallots
2 tbsp sliced spring onions
¼ cup coriander leaves and chopped stalks, plus extra sprigs to serve
¼ cup torn mint, plus extra to serve
¼ cup 1cm-sliced sawtooth coriander (see note), plus extra to serve
To serve: wedges of white cabbage or lettuce, or salad leaves, batons of green beans and sliced telegraph cucumber, store-bought pork crackling and sticky rice


  • Dry-roast glutinous rice in a frying pan over low-medium heat, tossing or stirring, until it’s evenly pale gold in colour (4-5 minutes).
  • Add galangal, lime leaves and lemongrass and continue cooking, keeping it moving, until evenly golden brown and fragrant – the inside of the rice should still be white (2-3 minutes). Cool completely, then grind in a spice grinder or with a mortar and pestle (a spice grinder is quickest, but we find the best texture comes from a mortar and pestle). This recipe makes more than you need, but it will keep in an airtight container for up to a month and you’re a step ahead for the next time you want to make larb.
  • On a large chopping board and use a large cleaver to mince the chicken thighs until roughly the size of sunflower seeds. The unevenness of the chicken mince gives a lovely texture and mouthfeel. To make short work of this, we chop with two cleavers – but this takes practise.
  • In a non-stick frying pan over medium heat, bring the chicken stock to a soft boil, add the minced chicken, then, with a large metal spoon, work quickly to toss the chicken so it cooks evenly (3-4 minutes). Once chicken is cooked through thoroughly and no longer pink, remove from heat – don’t let it overcook or the meat will be tough rather than springy and yielding.
  • Drain off most of the liquid, keeping a little so it just covers the chicken like a thin blanket – this stops the chicken drying out and adds the intense chicken flavour to the finished dish.
  • Transfer chicken to a bowl, and while still warm add 1 tbsp of the ground glutinous rice, then toasted chilli.
  • Stir and toss to distribute evenly through the chicken mixture. Add palm sugar, fish sauce and lime juice to taste (or toss through your dressing if you mixed it together earlier).
  • To finish, add shallot, spring onion and all the soft herbs and toss gently until evenly distributed. Taste and adjust seasoning; it should have all the hallmarks of a Thai salad: spicy, sour and salty with a rounded sweetness, which should not dominate. Top with extra chillies and serve with cabbage, beans, cucumber, extra herbs, lime wedges, pork crackling and sticky rice.

Nutrition Facts:

ServingSize Serves 4

Beef larb recipe | delicious. magazine

Low-carb dinner recipes shouldn’t leave you feeling hungry. These spicy beef larb lettuce cups, made with fresh ginger and chilli, are healthy but filling, and they taste great too.

Provided by: EasyRecipesCooking.com

Total time: 0 minutes

Yield: Serves 4


2 shallots
2 tbsp fish sauce

juice of 1 lime
a large handful of fresh coriander leaves

a 3cm piece of fresh ginger
1 tbsp olive oil, plus extra for cooking
1 tsp ground coriander
1 chopped green chilli
1 finely chopped shallot
2 crushed garlic cloves
500g minced beef
a bunch of spring onions
a handful of chopped fresh coriander
2 tbsp sweet chilli sauce
To serve
fresh ginger
little gem lettuce leaves
extra chopped coriander
the remaining sliced spring onions


  • In a mini processor, whizz the shallots, fish sauce, lime juice, fresh coriander leaves, fresh ginger and olive oil to a rough paste. 
  • In a large frying pan, heat a glug of olive oil, then add the ground coriander, chopped green chilli, chopped shallot and crushed garlic cloves and fry for 3-4 minutes. Add the minced beef and fry for 8-10 minutes, then stir in the paste. Stir-fry for 2-3 minutes until the beef is cooked. Slice the bunch of spring onions, then stir three quarters into the beef with a handful of chopped fresh coriander and the sweet chilli sauce. 
  • To serve, grate over a little more fresh ginger, then spoon into little gem lettuce leaves. Garnish with extra chopped coriander and the remaining sliced spring onions. Serve with steamed jasmine rice if you want a more substantial meal.

Nutrition Facts:

Calories 344kcals, FatContent 23.2g (9g saturated), ProteinContent 25.8g, CarbohydrateContent 7.4g (6.2g sugars), FiberContent 1.3g

What is larb Gai?

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

What to serve with larb Gai?

Serve the beef over coconut lime rice for a filling meal. Larb Gai is a traditional dish from Thailand and Laos; it’s a meat salad that is typically made with ground chicken or pork and flavored with lime, garlic, chili peppers, palm sugar, fish sauce, and rice powder.

How to cook Lamb larb?

Larb recipe Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it’s fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead).

How long does it take to make beef larb?

Easy, 30-minute Beef Larb is made in one skillet. While not authentic, Beef Larb is easy to make and has all the great flavors you know and love from Thai food. It’s packed with fresh herbs and the beef is coated in the best savory sauce. Serve the beef over coconut lime rice for a filling meal.

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