Thai Lettuce Wraps (Larb Gai)

Thai Lettuce Wraps (Larb Gai)

Ingredients

  • 2 tsp cornflour / cornstarch OR 2 tbsp uncooked rice

    any rice is fine

  • 3 tbsp water
  • 2 1/2 tbsp lime juice

    1 to 2 limes

  • 2 tbsp fish sauce
  • 2 tsp brown sugar
  • 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 lemon grass stalk

    white and very pale green part only, finely chopped, Note 2

  • 2 Thai or birds eye chilli
    deseeded and finely chopped, adjust to taste
  • 1 lb / 500g chicken mince OR pork

    ground chicken

  • 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

    I used baby cos / romaine

  • Extra lime wedges

    chilli

Directions

  1. 1

  2. 2

    Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.

  3. 3

    Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.

  4. 4

    Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.

  5. 5

    Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.

  6. 6

    Remove wok from heat. Stir through onion, coriander/cilantro and mint.

  7. 7

    Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!

  8. 8

    Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

Thai Lettuce Wraps (Larb Gai)

Thai Lettuce Wraps (Larb Gai)

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About this Recipe

Craving a fresh, vibrant meal that’s bursting with authentic Thai flavors and comes together quickly? These Thai Lettuce Wraps, also known as Larb Gai, offer a delightful balance of savory, sweet, sour, and spicy, perfect for a light lunch or appetizer.

This recipe works by layering bright, aromatic ingredients to create a deeply satisfying experience. The fragrant blend of fresh ginger, garlic, and lemongrass, combined with the zing of lime and savory fish sauce, brings a depth that feels both exotic and comforting. The inclusion of either cornflour or uncooked rice helps create a wonderful texture in the succulent chicken or pork filling.

Prepare for a taste sensation where tender, seasoned ground meat is nestled into crisp lettuce cups. You'll experience the refreshing bite of mint and coriander, a subtle crunch from optional crushed peanuts, and a lively kick from the Thai chilies, all perfectly balanced by the zesty lime and a hint of brown sugar. The natural freshness of the lettuce provides a wonderful contrast to the warm, savory filling, making each bite an invigorating experience.

One of the best things about these Thai Lettuce Wraps is how adaptable they are. The recipe already offers the flexibility to use either chicken mince or pork, so feel free to choose your preference. You can easily adjust the heat by modifying the amount of deseeded Thai or bird's eye chili. For an extra layer of texture, don't skip the crushed peanuts, but they are completely optional. If you don't have fresh lemongrass on hand, the other aromatics still ensure a delicious result.

Serve these delightful wraps as a light and flavorful lunch, a fresh appetizer, or a quick weeknight dinner. They are fantastic on their own, perhaps with extra lime wedges and fresh chili on the side for those who like to customize their spice.

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