Larb Gai Assembly Instructions

Larb Gai Assembly Instructions

Sara ReillyJune 15, 2021

Wholesome Humpday, June 16, 2021

Description:

House ground chicken cooked in ginger, lemongrass and garlic tossed with fresh chiles, shallot and mint, served chilled in tender butter lettuce cups with a sriracha honey drizzle. Served with spicy coconut red curry rice and a Thai crunch salad with cabbage, red bell pepper, carrot and cucumber tossed in a cilantro lime creamy peanut dressing.

Contents:

  • 1 bag chicken salad 
  • 1 container lettuce leaves
  • 1 container honey sriracha sauce
  • 1 lime
  • 1 pan rice
  • 1 container salad
  • 1 container dressing

Directions:

  • Preheat oven to 325. Add 1-2 tablespoons of water to rice and recover, place covered pan of rice into oven for 15-25 minutes until 165 degrees. Fluff with fork before serving. Alternatively rice can be transferred to a covered microwave safe dish, fluffing with a fork every 60 seconds until 165 degrees.
  • Cut lime into wedges or slices.
  • Toss salad with as much dressing as desired.
Plating:
  • Divide lettuce cups onto dinner plates. Divide meat salad into the lettuce cups and garnish with lime and honey sriracha sauce if desired. 
  • Divide rice onto the plates.
  • Serve salad on the side on separate plates or in bowls.

Notes from Sara:

This dish was first introduced to me by my friend, wonder mom and part time Catering Chef, Nicole. We have done many trips together with a group of friends and Nicole and I are always the resident cooks of the weekend. I've gotten so much inspiration from her and this, my all time favorite, has become a Reilly summer dinner mainstay and also my favorite thing to bring to potlucks (is that a thing anymore?). I hope you find it as refreshing and delicious as we do!