Herbal Chicken Laab (Larb Gai) with Curry Paste & Lemongrass

Kurt F.

A bright, spicy, herb-packed Thai salad made with ground chicken, aromatic lemongrass, curry paste, fresh herbs, and toasted rice powder, perfect in lettuce wraps or over mixed greens.

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Course Main Course

Cuisine Thai

Ingredients

2 boneless skinless chicken breasts, ground or finely minced
¼ cup water for sautéing
1 small red onion thinly sliced
1 medium stalk lemongrass outer layer removed, very finely minced
3 Thai kaffir lime leaves deveined and finely julienned
3 limes juiced (about 6 tablespoons)
3 –4 tablespoons fish sauce to taste
1½ tablespoons toasted rice powder see below
3 teaspoons Thai red curry paste
2 tablespoons green onions sliced
2 tablespoons cilantro chopped
2 tablespoons Thai basil chopped
1 tablespoon fresh mint chopped
Optional heat: minced Thai bird’s eye chili jalapeño, Serrano, or crushed red pepper flakes, to taste

For Serving

Butter lettuce leaves or romaine hearts
Lime wedges
Extra herbs or chili flakes for garnish
Optional: mixed greens for a plated salad

Instructions

Toasted Rice Powder (Khao Khua)

Add 2–3 tablespoons of uncooked sticky or jasmine rice to a dry skillet.
Toast over medium heat, shaking often, until golden and nutty (5–10 min).
Cool, then grind to a coarse powder using a spice grinder or mortar & pestle.

Cook the Chicken Gently

Add the ground chicken and ¼ cup water to a nonstick skillet over medium heat.
Stir constantly to break it up into fine crumbles.
Do not brown. Cook gently until fully opaque and just cooked through. Remove from heat and let cool slightly.

Build the Flavor Base

While the chicken is still warm, add in:
- Red curry paste
- Minced lemongrass
- Kaffir lime leaves
- Red onion slices
- Toasted rice powder
Stir well to distribute everything evenly.

Season

Add fish sauce and lime juice.
Mix, taste, and adjust: more lime for tang, more fish sauce for salt, more chili for heat.

Finish with Herbs

Gently fold in the mint, cilantro, Thai basil, and green onions.
Stir to combine without bruising the herbs.

Serve

Spoon into lettuce cups for wraps or over a bed of greens.
Garnish with a sprinkle of chili flakes or fresh sliced chilies and a lime wedge on the side.

Notes

For added heat: toss in sliced Thai chilies raw or sautéed with the chicken.
If making ahead, keep herbs separate until serving for best color and flavor.
Make it heartier: add thin slices of cucumber, julienned carrot, or vermicelli noodles underneath.