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Larb Gai (Mince Chicken Lettuce Wraps)

You can restrict us from travelling to Thailand, but you sure can't restrict us from enjoying the deliciousness that Thai cuisine has to offer.

Bring the flavours of Thailand into your home and into your belly with this delicious local Thai dish, Larb Gai (Mince Chicken Lettuce Wraps) recipe.

Items in Picture: Jack & Jill Teak Board


  • 1 head of Romaine Lettuce

  • 500 g minced chicken (use thighs and legs) / mince pork

  • 1 banana shallot or small red onion small diced

  • 3 cloves of garlic finely chopped

  • 1 inch ginger finely chopped

  • 2 tbsps fresh coriander finely chopped

  • 2 tbsps fresh thai basil finely chopped

  • 1 tbsp fresh mint finely chopped

  • 2 tsps fish sauce

  • 3 tbsps cocoaminos sauce

  • 2 or to taste thai birds eye chillies finely chopped

  • 2 tsps neutral oil

  • 1 tsp lime juice

  • 1 tbsp raw jasmine rice

  • salt to taste


Heat a heavy-bottomed wok, tip in the raw rice and fry it for 3-4 minutes till golden brown. Make a coarse powder using pestle mortar or a coffee grinder. Keep it aside. ( Please make sure the rice doesn't burn).

In the same wok, add in the oil and when it is hot, tip in the garlic, chilli and shallots. Saute for 2-3 minutes. Now tip in the minced chicken.

Fry on a medium-high heat for 5 minutes. Add in the ginger and rice powder and continue to cook for another 5 minutes.

Turn the heat off and let the chicken sit for 2 minutes and then add all the rest of the ingredients i.e. sauces and herbs. Check the seasoning, you might not need any salt because of fish sauce is quite salty.

Mix all the ingredients well, garnish it with more fresh coriander or spring onions if you fancy,

Serve it washed lettuce leaves.


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