Description
Thai Lettuce Wraps, also known as Larb Gai or Laab Gai, is a flavorful and refreshing Thai dish featuring seasoned ground chicken with fresh herbs, lime juice, and a tangy, slightly spicy sauce. Quick to prepare and light, these wraps are served with crisp lettuce leaves making them perfect as an appetizer or a light meal. The combination of fresh mint, cilantro, lemongrass, and chili delivers authentic Thai flavors, while optional crushed peanuts add delightful texture.
Ingredients
Scale
Sauce Ingredients
- 2 tsp cornflour (cornstarch) or 2 tbsp uncooked rice (any rice)
- 3 tbsp water
- 2 1/2 tbsp lime juice (1 to 2 limes)
- 2 tbsp fish sauce
- 2 tsp brown sugar
Main Ingredients
- 2 tbsp peanut oil or other high smoke point cooking oil
- 1 tbsp fresh ginger, grated or very finely chopped
- 2 garlic cloves, large, minced
- 1 lemongrass stalk, white and very pale green part only, finely chopped
- 2 Thai or birds eye chilies, deseeded and finely chopped (adjust to taste)
- 1 lb (500g) chicken mince (ground chicken) or pork
- 1/2 red onion, cut into 4 wedges then finely sliced
- 1/3 cup coriander (cilantro) leaves, plus extra to garnish
- 1/3 cup mint leaves, plus extra to garnish
- 3 tbsp crushed peanuts (optional)
- 6 – 8 small to medium lettuce leaves (baby cos / romaine recommended)
- Extra lime wedges and chili for serving
Instructions
- Prepare the Sauce: In a small bowl, mix 3 tablespoons of water with 2 teaspoons of cornflour or 2 tablespoons of uncooked rice to create a slurry. Add 2 1/2 tablespoons lime juice, 2 tablespoons fish sauce, and 2 teaspoons brown sugar. Stir well until combined and set aside.
- Sauté Aromatics: Heat 2 tablespoons of peanut oil in a wok or heavy-based frying pan over medium-high heat. Add grated ginger, minced garlic, finely chopped lemongrass, and finely chopped chili. Sauté for 45 seconds to 1 minute until fragrant, taking care not to burn the garlic to avoid bitterness.
- Cook the Chicken: Add 500 grams of ground chicken to the pan and increase heat to high. Break up the mince into small pieces with a spatula or spoon. Cook until the chicken turns white and is nearly cooked through, about 3 to 4 minutes.
- Add Sauce and Thicken: Pour the prepared sauce into the pan with the chicken. Stir and cook for another 45 seconds to 1 minute, allowing the sauce to coat the chicken and thicken slightly.
- Finish with Herbs and Onion: Remove the pan from heat. Stir in the finely sliced red onion and 1/3 cup each of fresh coriander (cilantro) and mint leaves.
- Serve: Spoon the flavorful chicken filling into a serving bowl. Arrange 6 to 8 lettuce leaves on a plate. Serve with crushed peanuts, extra herbs, lime wedges, and additional chili if desired. Let diners assemble their own wraps by spooning the filling into lettuce cups and garnishing as they like.
- Optional Sauce Upgrade: For an extra-special touch, serve the lettuce wraps with Thai Peanut Satay Sauce drizzled on top or on the side for dipping, adding richness and complexity to the dish.
Notes
- Use cornflour or uncooked rice powder for the sauce slurry to help thicken it; either works well.
- The lemongrass should be finely chopped and only the tender white and pale green parts used for best flavor.
- Baby cos (romaine) lettuce leaves are ideal for wraps as they are sturdy but tender.
- Adjust chili quantity to preference for spiciness.
- Optional crushed peanuts add texture and a nutty flavor to the wraps.
- Serving with extra lime wedges allows everyone to add more tang if desired.
- Substitute pork for chicken if preferred.
