Thai Lettuce Wraps (Larb Gai)
Juicy chicken, fresh herbs, lime and chilli come together in crisp lettuce cups for a quick Thai-inspired meal.
By Cookin' Kitchen
- Total: 20 minutes
- Servings: 2 servings
Recipe
Thai Lettuce Wraps (Larb Gai)
Juicy chicken, fresh herbs, lime and chilli come together in crisp lettuce cups for a quick Thai-inspired meal.
Cookin' · https://cookin.club/recipes/thai-lettuce-wraps-larb-gai
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
- Servings
- 2
Ingredients
For 2 servings
Sauce
Filling
To serve
Instructions
Step 1: Make the sauce: Put the water and cornflour or toasted rice powder in a small bowl and mix into a slurry. Add the lime juice, fish sauce and sugar, mix to combine, and set aside.
Step 2: Heat the peanut oil in a wok or heavy-based frying pan over medium-high heat. Add the ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute, until fragrant. Do not let the garlic burn, or it will taste bitter.
Step 3: Turn the heat to high. Add the chicken and cook, breaking the mince into small pieces.
Step 4: When the chicken turns white and is almost cooked through, about 3–4 minutes, add the sauce. Cook for 45 seconds to 1 minute, coating the chicken and allowing the sauce to thicken.
Step 5: Remove the wok from the heat. Stir through the onion, coriander and mint.
Step 6: Spoon the filling into a bowl and serve with the lettuce, peanuts, extra herbs and lime wedges on the side so everyone can assemble their own. Spoon the filling into lettuce cups and garnish as desired.
Step 7: For an optional sauce, serve the lettuce cups with Thai Peanut Satay Sauce.
Notes
Ingredient options
For the sauce thickener, use cornflour or cornstarch, or make toasted rice powder: dry-cook the uncooked rice in a wok or heavy-based frying pan over high heat for 5 minutes, until dark golden brown. Grind it to a powder in a mortar and pestle, then use it in place of the cornflour.
Fresh or paste lemongrass works. If using paste, add it with the chicken and use 1 tablespoon. For fresh lemongrass, peel away the tough outer layers and use the bottom 7–10 cm.
Thai Peanut Satay Sauce is an optional extra to serve alongside the lettuce cups.
Nutrition per serving
- Calories
- 351 kcal
- Fat
- 21 g
- Saturated fat
- 5 g
- Carbohydrates
- 13 g
- Sugar
- 2.4 g
- Fiber
- 1.9 g
- Protein
- 28 g
- Sodium
- 559 mg
- Cholesterol
- 130 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These Thai lettuce cups pair a savoury, tangy lime-and-fish-sauce mixture with fragrant ginger, garlic, lemongrass, chilli and fresh herbs. Serve the filling with lettuce leaves, peanuts and lime wedges so everyone can assemble their own.
Crisp or soft lettuce leaves both work: use cup-shaped leaves for scooping, or soft leaves to wrap around the filling.
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