Thai chicken larb gai with chef jet tila

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
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


  • 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.
  • Stir in the chicken to the pan, stir-fry until chicken is cooked through, about 3 to 4 minutes.
  • Reduce heat to low, stir in fish sauce, lime, sugar, and chili powder then mix well. Adjust ingredients as necessary.
  • Add Mint, onion, and roasted rice powder. Give it a good toss and sand remove from heat.
  • Serve with sliced carrots, lettuce, and or cabbage.

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