Bitchin’ Kitchen — Larb gai

By Hannah Colenbrander

Larb gai is the perfect Thursday meal. For when it’s basically the end of the week, but you can’t yet justify buying takeaways. It’s so quick and easy to make you’ll have more time for all that studying you’re planning to avoid. Larb gai is a light meal but doesn’t leave you feeling unfulfilled. This Thai-inspired dish is ideal to add to your student meal repertoire.


1 tbsp peanut oil

1 tbsp freshly grated ginger

2 cloves garlic, crushed

Pale section on one stem on lemon grass, finely chopped

2 large red chillies, finely chopped

500g lean chicken mince

Juice of one lime

1 tbsp fish sauce

1 tsp brown sugar

1/2 red onion, quartered and sliced

1/3 cup coriander leaves

1/3 cup mint leaves

Chinese cabbage (or regular cabbage) leaves, to serve


Heat peanut oil in a large wok over medium high heat (or fry pan). Add ginger, garlic, lemon grass and chilli and cook for one minute, until fragrant.

Add the chicken mince and cook, stirring constantly, until chicken is cooked (about five minutes).

Remove from heat. Combine lime juice, sugar and fish sauce in a small bowl. Pour over chicken and stir to combine.

Add onion, mint and coriander (reserving a few leaves for garnish) and gently toss.

Serve with Chinese cabbage leaves which act as cups to hold the salad.

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