Thai-style chicken larb from Australian Gourmet Traveller Magazine, June 2019: Masterclass (page 93) by Khanh Nguyen

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Notes about this recipe

  • lorloff on November 21, 2023

    This was a great version of Larb Gai. I took a short cut with the roasted rice because I had some dried roasted rice on hand and dried spices for all of the other ingredients. We also made this with cook chicken dark meet from making chicken soup and doubled the herbs. It was delicious. We are looking forward to making this again with fresh ground chicken thigh meat. We served the steamed green beans as a side that we rolled up with the meat in the cabbage leaves. I bit more complicated than other recipes I have used but it is definitely worth the extra effort.

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