Thai Lettuce Wraps (Larb Gai)

An authentic, super fresh Thai Lettuce Wraps recipe packed with bold aromatics, bright lime, and a kick of chili. Ready in just 20 minutes using simple everyday ingredients.

Print Recipe Save This Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 3 portions

Course: Dinner, Main Course, Starter

Cuisine: Asian, Thai

Calories: 351

Ingredients Equipment Method Notes

Ingredients

2 tsp cornstarch or 2 tbsp uncooked rice for traditional toasted rice powder
3 tbsp water
2.5 tbsp fresh lime juice from 1 to 2 limes
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp peanut oil or other high smoke point cooking oil
1 tbsp fresh ginger grated or very finely chopped
2 large garlic cloves minced
1 lemongrass stalk white and very pale green part only, finely chopped. Or 1 tbsp lemongrass paste added with the chicken.
2 Thai or bird's eye chilies deseeded and finely chopped, adjust to taste
1 lb ground chicken or ground pork
0.5 red onion cut into 4 wedges then finely sliced
0.33 cup fresh cilantro leaves plus extra to garnish
0.33 cup fresh mint leaves plus extra to garnish
3 tbsp crushed peanuts optional, for serving
6 small to medium lettuce leaves baby romaine preferred; crisp or soft both work
extra lime wedges and chili for serving

Equipment

Wok or heavy-based frying pan
Small mixing bowl
Mortar and pestle (optional, for traditional rice powder)

Method

Make the sauce first: combine the water and cornstarch in a small bowl and mix into a smooth slurry. Add the lime juice, fish sauce, and brown sugar and stir until combined. Set aside.
Heat peanut oil in a wok or heavy-based frying pan over medium-high heat until shimmering. Add the ginger, garlic, lemongrass, and chili. Cook for 45 seconds to 1 minute, stirring constantly, until fragrant and lightly golden. Do not let the garlic turn brown.
Add the ground chicken and turn the heat up to high. Cook, breaking the meat into small pieces as it cooks.
Once the chicken has cooked through and turned white with some golden edges, about 3 to 4 minutes, pour in the sauce. Stir and cook for 45 seconds to 1 minute until the sauce thickens and coats the meat. The filling should look glossy, not watery.
Remove the wok from heat completely. Stir in the sliced red onion, cilantro, and mint leaves.
Spoon the filling into a serving bowl. Arrange on the table alongside the lettuce leaves, crushed peanuts, extra herbs, and lime wedges. Let everyone assemble their own wraps.

Notes

Sauce thickener: For the traditional method, dry toast 2 tbsp uncooked rice in the wok over high heat for 5 minutes until dark golden brown, grind in a mortar and pestle to a fine powder, and use in place of cornstarch. Lemongrass: Peel away tough outer layers and use only the bottom 3 to 4 inches, chopped as fine as possible. If using paste, add 1 tbsp with the chicken instead of with the aromatics. Lettuce: Any variety works. Crisp romaine holds a natural cup shape. Soft lettuce can be rolled around the filling. Storage: Refrigerate filling in an airtight container for up to 3 days. Keep lettuce separate. Reheat filling in a pan over medium heat with a splash of water.