Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, thai larb gai. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Thai Larb Gai is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Thai Larb Gai is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have thai larb gai using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Thai Larb Gai:
- Take 500 grams chicken mince
- Get 2 clove garlic, crushed
- Get 1 stalk lemon grass, chopped
- Make ready 1 small knob ginger, grated
- Make ready 1 each green and red chillies, diced
- Prepare 227 grams tin water chestnuts, diced
- Get 1 small amount vermicelli, cooked to packet directions
- Make ready 2 limes, juiced
- Get 6 tbsp fish sauce
- Get 6 tbsp vinegar
- Get 4 tbsp brown sugar
- Get 1/2 small red capsicum, thinly sliced
- Make ready 1/2 spanish onion, thinly sliced
- Get 1/4 cup mint, roughly chopped
- Get 1/4 cup coriander, roughly chopped
- Prepare 1 ice berg or baby cos lettuce
- Get 1 small splash peanut oil
Instructions to make Thai Larb Gai:
- Brown mince in peanut oil with garlic, lemongrass and ginger
- Once browned, add lime, vinegar and fish sauce, adding more to taste if needed. Simmer for 3 minutes
- Turn off heat and stir through water chestnuts, vermicelli cut into small strands, capsicum, spanish onion and herbs
- Rest for 5 minutes, seperate lettuce leaves and serve larb on top of lettuce.
- Serve with rice
So that’s going to wrap it up for this exceptional food thai larb gai recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
