{"product_id":"grilled-larb-gai-thai-chicken-and-herb-salad","title":"Grilled Larb Gai – Thai Chicken and Herb Salad","description":"\u003cp\u003eLarb (sometimes spelled laab) is a salad you'll find on the menu of every Thai restaurant worth its salt – and once you've made it at home on the grill, you'll wonder why you ever ordered it out. This isn't a vegetable salad with a bit of chicken on top; it's a proper meat salad, punchy with lime juice, fish sauce, fresh chillies and handfuls of fragrant herbs. Cooking the chicken on the gas grill gives it a lovely char that you just don't get from a frying pan, and the smoky edge plays beautifully against all that brightness.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e500g boneless, skinless chicken thighs or breasts\u003c\/li\u003e\n\u003cli\u003e2 tbsp fish sauce, plus more to taste\u003c\/li\u003e\n\u003cli\u003e3 tbsp fresh lime juice (about 2 limes)\u003c\/li\u003e\n\u003cli\u003e1 tsp caster sugar\u003c\/li\u003e\n\u003cli\u003e2–3 fresh red chillies, finely sliced (adjust to taste)\u003c\/li\u003e\n\u003cli\u003e4 spring onions, finely sliced\u003c\/li\u003e\n\u003cli\u003e1 small shallot, finely sliced\u003c\/li\u003e\n\u003cli\u003eLarge handful of fresh mint leaves\u003c\/li\u003e\n\u003cli\u003eLarge handful of fresh coriander, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2 tbsp toasted rice powder (see method)\u003c\/li\u003e\n\u003cli\u003e1 tbsp rapeseed oil, for grilling\u003c\/li\u003e\n\u003cli\u003eCrispy gem lettuce leaves, to serve\u003c\/li\u003e\n\u003cli\u003eSteamed jasmine rice, to serve (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake your toasted rice powder:\u003c\/strong\u003e Place 3 tbsp of uncooked jasmine rice in a dry frying pan over a medium heat on your hob. Toast, stirring constantly, for 8–10 minutes until golden and nutty-smelling. Leave to cool, then blitz in a spice grinder or bash in a pestle and mortar to a coarse powder. Set aside.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat your gas grill\u003c\/strong\u003e to a high heat – around 230–240°C. Brush the grates clean and oil them lightly.\u003c\/li\u003e\n\u003cli\u003eBrush the chicken pieces with rapeseed oil and season lightly with salt. Grill over direct heat for 5–6 minutes per side until nicely charred and cooked through. The chicken must reach an internal temperature of 75°C at the thickest part – use a meat thermometer to check. Rest for 5 minutes under loose foil.\u003c\/li\u003e\n\u003cli\u003eWhile the chicken rests, whisk together the fish sauce, lime juice and caster sugar in a large bowl until the sugar dissolves. Taste – it should be salty, sour and very slightly sweet.\u003c\/li\u003e\n\u003cli\u003eFinely chop or mince the rested chicken (or pulse briefly in a food processor for a more traditional texture). Add to the dressing bowl immediately.\u003c\/li\u003e\n\u003cli\u003eAdd the sliced chillies, spring onions, shallot, mint, coriander and toasted rice powder. Toss everything together well.\u003c\/li\u003e\n\u003cli\u003eTaste and adjust – more fish sauce for saltiness, more lime for sharpness. The dressing should be bold.\u003c\/li\u003e\n\u003cli\u003eServe immediately in crispy lettuce cups, with steamed jasmine rice alongside if you like.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":58020727652736,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-larb-gai-thai-chicken-and-herb-salad-7055143.jpg?v=1777795392","url":"https:\/\/kitcheninthegarden.co.uk\/products\/grilled-larb-gai-thai-chicken-and-herb-salad","provider":"Kitchen In The Garden","version":"1.0","type":"link"}