Larb Gai Tips
What rice do you serve with larb gai?
Larb (also spelled laab or laap) gai is typically served with a long-grain Thai rice, like jasmine rice. You can also serve larb gai with sticky rice
, which may be labeled as glutinous rice at the grocery store.
How can you make larb gai your own?
There are several ways to make larb gai your own, from customizing the spice level to adding ingredients like chopped peanuts or cucumbers to provide texture. You can look to Thai chicken recipes
for inspiration on flavors to add, such as varying the amount of lime juice and fish sauce to make the dish more sour or funky. For those who enjoy spice, add chili flakes or chili powder to the mix (or tame down the heat by reducing the amount of fresh chili pepper). To add a nutty element to the dish, try adding toasted rice powder to the chicken after it cooks.
How do you store leftover larb gai?
Store leftover larb gai in an airtight container in the refrigerator, where it is good for up to 4 days. The leftovers can be served cold or reheated in the microwave
until warmed through. Larb gai can be frozen for up to 3 months, but it won’t have the same fresh flavor and it may exhibit a soggy texture.—Lindsay Mattison, Taste of Home Contributing Writer
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1/2 cup: 262 calories, 16g fat (3g saturated fat), 75mg cholesterol, 1211mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 20g protein.