Larb Gai, a new favorite of mine, is a mildly to moderately spicy salad served in Thai restaurants. This was my attempt to recreate the bright flavor combination…a veritable party for your palate!
Lori-Style Larb Gai
6 boneless, skinless chicken breasts, baked and chopped
Combine the following ingredients in a saucepan and bring to a gentle boil:
1 c. broth from baked chicken (or thereabout)
1/2 c. lime juice
1/4 c. fish sauce
2 T. Panang curry paste
2 t. powdered galangal
Pour sauce over chicken and marinate in refrigerator for anywhere from 15 minutes to overnight, tossing occasionally. Ideally, the meat marinates for 15-30 just until it reaches room temperature.
1 head iceberg lettuce, chopped
1 bunch cilantro, coarsely chopped
1 bunch green onion, sliced including 1/2 of stems
Divide and layer onto 4 plates:
Iceberg lettuce
Marinated chicken
Green onion
Cilantro
Matches wonderfully with peach iced tea!
Traditionally, the dish uses red pepper powder (not curry paste), shallots rather than green onion, and fresh mint in addition to the fresh cilantro. I substituted and omitted based on what I had on hand.
It may not be authentic, but it's quite good!
APPETIZER SERVING SUGGESTION: chop chicken super fine and serve in a shot glass with a very thin sweet potato chip or a crunchy salt & pepper chip.
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