Main meal
Laab Gai
Ground chicken toasted with toasted rice powder, lime and a fistful of mint, the warm-salad side of Thai cooking that eats lighter than any curry.
6gnet carbs
27gfat
24gprotein
359kcal
Per serving30 minServes 4
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Ingredients
For the whole dish · serves 4
- Ground chicken thigh5¼ lb
- Lime juice8 fl oz
- Fish sauce4 fl oz
- Toasted rice powder (khao khua)2 oz
- Shallots8½ oz
- Mint4 oz
- Cilantro3 oz
- Scallions4 oz
- Pork lard4 oz
- Thai chile1, sliced thin, to taste
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Garlic kale with lemon
+3g net · 105 kcal · 12 min · together 9g net, 464 kcal
Method
5 steps · 30 minutes
- Toast 15g of dry jasmine rice in a small pan over medium heat, shaking often, until deep gold. Crush it coarsely in a mortar or spice grinder; that is khao khua.
- Heat the lard in a wide pan over high heat. Add the ground chicken and break it up with a wooden spoon. Cook 6 minutes, until the meat is browned and any liquid has cooked off.
- Add the sliced shallots and chile. Cook 1 minute, until the shallots soften at the edges.
- Off the heat, stir in the fish sauce, lime juice and the toasted rice powder. Taste and salt if needed.
- Tip into a serving bowl, scatter the mint, cilantro and scallions over the top, and toss once at the table so the herbs stay cool against the warm meat.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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