Thai Lettuce Wraps - Larb Gai Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
164 kcal
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Course
Main Course
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Cuisine
Thai
Thai Lettuce Wraps - Larb Gai Recipe
Description
Thai Lettuce Wraps - Larb Gai Recipe features ground chicken cooked with aromatic garlic, diced onion, and fresh ginger. The meat is seasoned with black pepper and brown sugar, then combined with a sauce made from tamarind paste, fish sauce, rice vinegar, and chili garlic sauce, introducing a complex umami and tangy-sweet heat to the dish. Sesame oil is stirred in at the end to add a subtle nutty note. The final filling is spooned onto crisp Bib lettuce leaves, creating a fresh wrap that balances the savory warmth of the chicken with the crunchy coolness of the lettuce.
The wrap assembly is quick, allowing the cooked filling's moist and tender texture to remain distinct. Garnishing with cilantro and shredded carrots adds herbal brightness and extra crunch. This dish can be served as an appetizer or light main course, notable for its layered flavor profile and textural contrast provided by the lettuce.
For substitutions, tamarind paste may be replaced by a lime juice and brown sugar mixture, and soy sauce can stand in for fish sauce. The chicken filling can be refrigerated for a few days or frozen for a couple of months, and reheated carefully to maintain texture, consuming immediately after warming.
Ingredients
- 1 head Bib lettuce
- 1 lb ground chicken
- 1 Tbsp vegetable oil
- 1 onion diced
- 2 garlic minced, cloves
- ¼ tsp black pepper
- 2 tsp ginger fresh ground
- 1 tsp brown sugar
- 1 Tbsp tamarind paste See notes
- 2 Tbsp fish sauce See notes
- 2 Tbsp rice wine vinegar
- 2 Tbsp Chili garlic sauce
- 2 tsp sesame oil
Chopped cilantro and diced carrot for garnish
Instructions
- In a non stick skillet on medium, heat the oil, add onions, garlic and cook until translucent. Add the ground chicken and stir breaking it apart.
- In a small bowl mix together, pepper, ginger, and brown sugar. Add to the chicken. Mix well
- Mix tamarind paste with fish sauce, chili garlic sauce, and rice vinegar. Add to the chicken mixture.
- Mix well until fully cooked. Add the sesame oil, and stir to combine.
- Serve on lettuce leaves. Garnish with cilantro and shredded carrots.
Notes
- Tamarind paste can be replaced with lime juice mixed with brown sugar in equal parts for a similar tangy flavor.
- Ground beef is a suitable alternative to ground chicken if preferred.
- Once cooled, the filling can be stored airtight in the refrigerator for 3-4 days.
- Freezing the cooled filling for up to 2-3 months is possible if packaged airtight without air to avoid freezer burn.
- Reheat the filling in short intervals in a microwave, stirring between to ensure even heating; consume immediately after reheating without refrigerating again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 797mg | 33% |
| Potassium | 493mg | 10% |
| Sugar | 3g | 6% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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