Brett's Larb Gai

bowl Serves 2


  • 2 Tbsp long grain rice
  • 1 skinless and boneless chicken breast, finely chopped
  • 2 chicken thighs, trimmed off fat and finely chopped
  • 4 kaffir lime leaves, finely sliced
  • 2 and 1/2 dried red chillies, ground
  • Juice of 1 lemon
  • Juice of 2 limes
  • 1 shallot, finely sliced
  • 1/2 red onion, finely diced
  • 2 Tbsp fish sauce
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup coriander leaves, roughly chopped
  • 1/2 cucumber, finely sliced for serving
  • 1 red chilli, sliced
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  • Heat a frying pan over a medium heat.

  • Add the rice and toast until golden, tossing to brown the grains evenly.

  • Cool, then grind the rice to a fine powder in a mortar and pestle.

  • Place the chicken in a saucepan and just cover with water.

  • Put the pan over a low heat and gently bring to a simmer. Continue simmering until the chicken is just cooked, then add the lime leaves, dried chilli, lemon and lime juice, shallot, red onion and fish sauce.

  • Stir through the mint and coriander leaves and ground rice.

  • Arrange the cucumber slices in the bottom of a serving bowl, top with the larb and sprinkle with sliced fresh chilli.

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