Description
Thai Lettuce Wraps, also known as Larb Gai, are a flavorful and fresh dish that combines minced chicken with aromatic herbs and a tangy lime sauce, served in crisp lettuce cups for a delicious low-carb meal or appetizer.
Ingredients
Units
Scale
Sauce
- 2 tsp cornflour or cornstarch
- 3 tbsp water
- 2 1/2 tbsp lime juice (from 1 to 2 limes)
- 2 tbsp fish sauce
- 2 tsp brown sugar
Filling
- 2 tbsp peanut oil (or other high smoke point oil)
- 1 tbsp fresh ginger, grated or very finely chopped
- 2 garlic cloves, minced
- 1 lemon grass stalk, finely chopped (white and pale green part only)
- 2 Thai or bird's eye chillies, deseeded and finely chopped
- 1 lb / 500g ground chicken or pork
- 1/2 red onion, thinly sliced
- 1/3 cup fresh coriander/cilantro leaves, plus extra for garnish
- 1/3 cup fresh mint leaves, plus extra for garnish
Serving
- 6-8 small to medium lettuce leaves (baby cos or romaine)
- 3 tbsp crushed peanuts (optional)
- Extra lime wedges
- Extra chillies as desired
Instructions
- Prepare Sauce: Mix water and cornstarch or rice powder in a small bowl to make a slurry. Add lime juice, fish sauce, and brown sugar, then stir until well combined. Set aside.
- Cook Aromatics: Heat peanut oil in a wok or heavy-based fry pan over medium-high heat. Add ginger, garlic, lemongrass, and chillies. Sauté for 45 seconds to 1 minute until fragrant, making sure not to let the garlic burn.
- Cook Chicken: Increase heat to high and add ground chicken or pork. Cook, breaking the meat into small pieces, until it turns white and is nearly cooked through, about 3 to 4 minutes.
- Combine with Sauce: Pour the prepared sauce over the meat. Cook for 45 seconds to 1 minute, stirring to coat the meat and thicken the sauce.
- Add Fresh Herbs and Onion: Remove from heat and stir in sliced red onion, coriander, and mint leaves.
- Assemble and Serve: Spoon the mixture into a bowl, then serve with lettuce leaves, crushed peanuts (if using), lime wedges, and additional herbs on the side. Spoon filling into lettuce cups, garnish with extra herbs and chillies to taste, and enjoy!
Notes
- Thickening the sauce with toasted and ground rice is traditional in Thailand, but cornstarch or rice powder speeds up the process.
- Use fresh lemongrass stalks by peeling the tough outer layers and using the tender bottom portion, or use paste for convenience.
- Lettuce varieties like soft or crisp leaves work well; choose leaves that can form cups, especially for easy wrapping.
- This recipe is adapted from Chew Town and classic Thai sources, serving as a light main for 2-3 people.
Nutrition
- Serving Size: 238g
- Calories: 351cal
- Sugar: 2.4g
- Sodium: 559mg
- Fat: 21.4g
- Saturated Fat: 5g
- Unsaturated Fat: 14.4g
- Trans Fat: 0.1g
- Carbohydrates: 13g
- Fiber: 1.9g
- Protein: 28g
- Cholesterol: 130mg
