Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with sticky rice.

In a skillet over medium heat, sauté chicken until cooked through and white in color (do not brown the meat). There should be some juice in the pan. If it gets too dry, add some water (1/2 cup if ...

Thai food balances the flavors of spicy and salty, creating a delicious fusion of flavor. As we continue to celebrate the diversity of AAPI month, we’re learning how to make the Thai dish Larb Gai.

Make the classic Thai larb with ground toasted rice, a seasoning which gives larb its unique character and adds a slight crunch and smokiness. What a way to say I larb you.

Larb, also spelled larp, laap, lahb or laab, ... You can buy it – look in the Thai section of shops – but it is also easy to make. Put about 60 grams (2 oz) ...

Roast Mushroom Larb. Serves 4 to 6. This dish, ready in minutes, relies on the wild mushroom varieties you’ll find in our farmers markets, co-ops and grocery stores.

While that’s happening, make the nuoc cham-inspired sauce. You’ll need lots of fresh lime juice, a bit of fish sauce, brown sugar and some chili-garlic sauce for a touch of heat.

There's the added bonus that the flavors incorporated into the larb also happen to make minced, slightly charred mushrooms shine, giving the vegetarians or vegans at the table a solid dinner option.

I also love how easy it is to make larb for dinner. Yewande Komolafe’s version is vegan, swapping in golden roasted mushrooms for the meat and leaning on soy sauce in the dressing. View this recipe.