Easy Keto Thai Chicken Lettuce Wraps (Larb Gai)
How to Make It
Step 1
Add the dried chilis to a mortar and pestle. Coarsely pound them together to break them up. Set aside. This recipe uses 2 medium-dried chilies, which gives a medium spice level but feel free to adjust the quantity to your liking. Alternatively, use dried chili flakes or chili powder.
Step 2
Finely dice the shallots and set them aside. Add the water to the pan set over medium-high heat and bring to a simmer. Add the ground chicken and 2 tsp of fish sauce to season the meat. Use a wooden spoon to stir constantly, breaking up any large clumps, and cook until almost done. Turn the heat down to medium-low.
Step 3
Finely dice the cilantro, scallions, and fresh mint and set them aside. Add the shallots and chili flakes to the chicken. Cook for a couple of minutes until the shallots have softened slightly.
Step 4
Add the remaining 1 tablespoon of fish sauce, lime juice, chopped cilantro, scallions, and fresh mint. Stir through. Adjust seasoning if needed.
Step 5
Transfer to a serving dish. Serve with lettuce wraps and a fresh squeeze of lime juice.
Ingredients
- Water – 3 tbsp
- Chicken Ground Raw – 500 g
- Fish sauce (nam pla or nuoc mam) – 2 tsp
- Fish sauce (nam pla or nuoc mam) – 2 tsp
- Shallot, raw – 0.33 cup
- Lime juice, fresh – 3 tbsp
- Hot chili pepper, dried, with seeds – 1 tbsp
- Cilantro Or Coriander Leaves Fresh Or Raw Herb – 20 g
- Scallions or spring onions, tops and bulb, raw – 2 medium – 4 1/8″ long
- Mint Leaves – 0.33 cup