Slow Carb Larb Gai Recipes

LARB GAI

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.

SLOW-CARB LARB GAI

Steps:

• Cook ground chicken in a large skillet over medium heat, stirring constantly to break it into small crumbles, about 5 minutes. Stir in peanuts, red pepper flakes, ginger, and salt. Add lime juice and fish sauce. Cook, stirring occasionally, until liquid evaporates and chicken appears dry, about 10 minutes.
• Transfer chicken mixture to a large bowl. Fold in mint, basil, and cilantro. Spoon mixture into individual butter lettuce leaves and top with cucumber.

SLOW-CARB LARB GAI

Steps:

• Cook ground chicken in a large skillet over medium heat, stirring constantly to break it into small crumbles, about 5 minutes. Stir in peanuts, red pepper flakes, ginger, and salt. Add lime juice and fish sauce. Cook, stirring occasionally, until liquid evaporates and chicken appears dry, about 10 minutes.
• Transfer chicken mixture to a large bowl. Fold in mint, basil, and cilantro. Spoon mixture into individual butter lettuce leaves and top with cucumber.

SLOW-CARB LARB GAI

Steps:

• Cook ground chicken in a large skillet over medium heat, stirring constantly to break it into small crumbles, about 5 minutes. Stir in peanuts, red pepper flakes, ginger, and salt. Add lime juice and fish sauce. Cook, stirring occasionally, until liquid evaporates and chicken appears dry, about 10 minutes.
• Transfer chicken mixture to a large bowl. Fold in mint, basil, and cilantro. Spoon mixture into individual butter lettuce leaves and top with cucumber.

SLOW-CARB LARB GAI

Steps:

• Cook ground chicken in a large skillet over medium heat, stirring constantly to break it into small crumbles, about 5 minutes. Stir in peanuts, red pepper flakes, ginger, and salt. Add lime juice and fish sauce. Cook, stirring occasionally, until liquid evaporates and chicken appears dry, about 10 minutes.
• Transfer chicken mixture to a large bowl. Fold in mint, basil, and cilantro. Spoon mixture into individual butter lettuce leaves and top with cucumber.

LARB GAI NIKKI-STYLE

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.