Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, thai larb gai. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Thai Larb Gai is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Thai Larb Gai is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook thai larb gai using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Thai Larb Gai:
- Take 500 grams chicken mince
- Take 2 clove garlic, crushed
- Make ready 1 stalk lemon grass, chopped
- Prepare 1 small knob ginger, grated
- Get 1 each green and red chillies, diced
- Take 227 grams tin water chestnuts, diced
- Prepare 1 small amount vermicelli, cooked to packet directions
- Get 2 limes, juiced
- Make ready 6 tbsp fish sauce
- Prepare 6 tbsp vinegar
- Get 4 tbsp brown sugar
- Take 1/2 small red capsicum, thinly sliced
- Make ready 1/2 spanish onion, thinly sliced
- Prepare 1/4 cup mint, roughly chopped
- Prepare 1/4 cup coriander, roughly chopped
- Take 1 ice berg or baby cos lettuce
- Take 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 this up for this exceptional food thai larb gai recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!