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Thai chicken larb gai with chef jet tila


- 1 tablespoon. Tamarind Paste
- 1 tablespoon. Vegetable Oil
- 3 to 4 Garlic Cloves, minced
- 1 Large Shallot, sliced
- 2 Libras. Ground Chicken Breast (or finely chopped)
- 1/2 – 3/4 cup Red Onion, thinly sliced
- 1/2 Cup Mint leaf
- 1 -2 teaspoon Thai chili powder
- 2 1/2 ounces Fresh Lime Juice
- 2 ounces Fish Sauce
- ½ Cup. Palm Sugar or brown Sugar
- ¼ Cup Roasted Rice Powder (purchase or see below to make yourself from Jasmine Rice)
- 3 – 4 Green Onions (scallions) , chopped


Step 1: Add tamarind paste to ground chicken and let stand for 15 minutes. Heat a medium pan to medium an add oil. Sauté garlic and shallot until translucent, about 2 minutes.

Step 2: Stir in the chicken to the pan, stir-fry until chicken is cooked through, about 3 to 4 minutes.

Step 3: Reduce heat to low, stir in fish sauce, lime, sugar, and chili powder then mix well. Adjust ingredients as necessary.

Step 4: Add Mint, onion, and roasted rice powder. Give it a good toss and sand remove from heat.

Step 5: Serve with sliced carrots, lettuce, and or cabbage.

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