Aero Kitchen› Salads
Green FriséeSalads⏱ 25 minServes 2

Green Frisée Thai Larb Gai

Punchy Thai minced chicken larb with toasted rice powder on a bed of Aeroveg Green Frisée — bright, fiery, and on the table in 25 minutes.

Green Frisée Thai Larb Gai
Larb gai is one of Thailand’s most loved everyday salads — minced chicken tossed hot from the pan with lime, fish sauce, toasted rice powder, shallots, and fresh herbs. The warmth of the meat softens the aromatics just enough, while the rice powder adds a subtle nuttiness that no other ingredient can replicate. Aeroveg Green Frisée replaces the usual plain lettuce base here: its frizzy, slightly bitter leaves catch every drop of the tangy dressing and cradle the meat perfectly, making each forkful fully loaded.

Method

  1. Make the toasted rice powder. In a dry pan over medium heat, toast raw jasmine rice, stirring constantly, for 6–8 minutes until golden and nutty-smelling. Tip into a mortar and grind to a coarse powder. (A rolling pin and zip-lock bag works too.) Set aside.
  2. Cook the chicken. Heat oil in a pan over medium-high. Add minced chicken and cook, breaking up any clumps, for 5–6 minutes until cooked through and just beginning to colour at the edges.
  3. Dress the larb. Remove pan from heat. Add fish sauce, lime juice, and sugar. Toss to coat. Taste and adjust — it should be sharply sour, salty, and lightly spicy. Add more lime if needed.
  4. Finish with aromatics. Stir in sliced shallots, bird’s eye chili, 2 tbsp of the toasted rice powder, mint, and basil. Toss gently — the residual warmth will soften the shallots without fully cooking them.
  5. Plate and serve. Spread Aeroveg Green Frisée across a wide plate or bowl. Spoon the warm larb over the top. Garnish with extra mint, a dusting of remaining rice powder, and wedges of lime.
Aeroveg tip: Aeroveg Green Frisée’s frizzy texture is perfect for larb — the curled leaves trap the dressing and rice powder so nothing slides off, and the slight bitterness softens the heat and makes each bite more layered. Keep it fresh and uncooked; serve it cold from the fridge against the warm chicken for the best contrast.