Larb Gai - Spicy Chicken with Lime

 I first encountered this dish at Surin West, in Birmingham, Alabama. Someone had to talk me into trying it - I was new to Thai food, and the description just didn't catch my attention. I owe her a huge favor - this is an incredible blend of flavors. Lime, chili and mint - dang. It's just good. I love it with fresh cabbage - the way I first had it. Everywhere else I've tried it, it's served with dark lettuces - red leaf or green leaf. My preference is the cabbage - such a lovely crunch against the softer filling.


You can also do this with finely sliced flank steak, or with ground pork. I think this would be delicious made with used tires. Don't be intimidated by the roasted rice powder thing - it's easier than it looks, and it really makes a difference in the dish.

2 Tbl roasted rice powder OR
1/3 cup raw rice
1 1/2 lb ground chicken
1/2 cup red onion, thinly sliced

1/2 tsp hot chili powder*
1 1/2 Tbl fish sauce
1/3 cup fresh lime juice
1 tsp lime zest
2 Tbl green onions, including tops, sliced
3 Tbl mint leaves (leave them whole)
1 Tbl olive oil
Fresh cabbage or lettuce 

1. To make the rice powder, heat a dry skillet over medium heat. Add the raw rice, and simply toast it, stirring frequently, until it's dark brown (but not burned!) and very fragrant. Dump it in a food processor and process until you have a coarse powder. It should smell very nutty and 'ricey'.
2. Add oil to the skillet or wok, and over medium high heat, saute chicken, breaking it up into the smallest possible pieces. Cook only until just barely done. Remove to a platter and reserve. 
3. To the same hot skillet, add red onion, fish sauce, lime juice and zest, and chili powder. Saute very briefly, just to very slightly soften the onion. Add chicken back to the pan with any collected juices. Stir well to combine. Bring the chicken back up to temperature, and cook for just another minute or two. The mixture should be incredibly fragrant. 
4. Pull from the heat, and mix in green onions and the fresh mint leaves. Transfer to a platter.
5. Serve this with fresh cabbage or lettuce for wrapping up spoonfuls of the larb gai. Mmmmm....

*If you have it or can get it, try the Thai red chili powder. It's fabulous. If you don't or can't get it, use a dash of cayenne pepper, and a couple of pinches of crushed red pepper flakes. Or mince a little jalapeno into it. I've done all three. Or if you don't want heat leave it out entirely. The flavor of this dish pops either way.