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Larb Gai is a dish of ground chicken with fresh herbs like Thai basil, mint and cilantro. I had this dish several years ago at a Thai restaurant and instantly fell in love with it due to its simplicity! This dish is also very light and refreshing because of the fresh herbs.
Traditionally, chillies are used in this dish and roasted rice powder is also used to provide a nuttiness. I had been meaning to try making an AIP version of larb gai and finally got a chance to make it a few weeks ago. I replaced chilies with ginger and added lots of herbs to make up for the lack of heat. I also added cucumbers to make it a filling meal. The salad turned out absolutely delicious and is perfect when you want to eat something light!
I wanted to keep this recipe really simple and easy and hence I have used ground ginger and garlic powder. However, you can certainly use fresh ginger and fresh garlic if you like.
- ½ lb ground chicken, thawed to room temperature
- 2 tablespoon coconut oil
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 2 tablespoons tigernut flour (optional)
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh mint, finely chopped
- 2 tbsp fresh Thai basil (or regular basil) finely chopped
- ½ cup cucumber, chopped
- 2 tablespoon finely chopped red onions
- 2 tablespoon fresh lemon juice (or lime juice)
- 1 teaspoon raw honey
- 2 teaspoon red wine vinegar
- 1 teaspoon coconut aminos
- 6-8 large romaine lettuce leaves
- Heat a skillet and when hot add the coconut oil. Then add the ground chicken along with the ginger, garlic, sea salt and the tigernut flour (if adding). Stir fry on medium heat stirring frequently for about 5 minutes until the chicken is cooked. Move the ground chicken towards the edges of the skillet and let cook on medium for another 5 minutes or so until most of the liquid in the center of the pan evaporates. Turn heat off and transfer the chicken to a large mixing bowl. Let the chicken cool for 10-15 minutes.
- Once the chicken has cooled enough, add all the fresh herbs, cucumber and the onions into the mixing bowl with the chicken.
- Take a small mixing bowl and mix the lemon juice (or lime juice) with the honey, the red wine vinegar and the coconut aminos and pour this mixture into the larger mixing bowl (with the chicken) and toss everything well together. Check for seasoning and sprinkle more sea salt if needed.
- Serve salad by placing the chicken mixture over lettuce leaves.