.image__fallback { width: 100vw; display: block !important; max-width: 100vw !important; margin-bottom: 0; } .no-js-only { display: inherit !important; } .icon-cart.cart-button { display: none; } .lazyload { opacity: 1; -webkit-filter: blur(0); filter: blur(0); } .animate_right, .animate_left, .animate_up, .animate_down { opacity: 1; } .flexslider .slides>li { display: block; } .product_section .product_form { opacity: 1; } .multi_select, form .select { display: block !important; } .swatch_options { display: none; }

Beef Salad Chicken Larb Laab Gai Laab Moo Laab Neua Salad

Thai Minced Chicken Salad

Name: Thai Minced Chicken Salad or Laab Kai
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Small
Cuisine: Thai
Ingredients: 1 Pouch Crying Tiger Sauce; 500 g chicken breast.; A small bunch of mint and coriander.; 6 Spring onions.; 1 small red onion; 2 limes.

November 09, 2016 6 Comments

Nitsa Takhiansok

Thai Minced Chicken Salad or Laab Kai

Rated 4.8 stars by 14 users

Cuisine

Thai

Servings

Small Plate

Prep Time

15 minutes

Cook Time

10 minutes

Calories

241

This version of the dish owes much to the way it is prepared in Laos and I find that the easiest way to make this is to use the Crying Tiger sauce. (The recipe for Crying Tiger beef is here.) The ingredients it contains are almost identical to those that you would need to make Laab from scratch, in particular the toasted rice powder and toasted galangal, so often left out in Western recipes for this dish.

Image of Thai Minced Chicken Salad or Laab Kai

Ingredients

1 Pouch Crying Tiger Sauce
500 g chicken breast.
A small bunch of mint and coriander.
6 Spring onions.
1 small red onion
2 limes.

View Cart (0) Checkout

Directions

I prefer to chop the chicken for this by hand rather than use minced chicken as it results in a better texture. Using a meat cleaver or large heavy knife slice and then chop the chicken as shown in the pictures above. You should be aiming for a reasonably coarse cut, not too finely minced. You could also use a food processor to roughly chop the meat but be careful not to over process the meat.
Assemble and chop the rest of the salad ingredients.
Heat a non-stick pan without adding any oil and stir fry the minced meat over a medium heat. The aim is to cook the chicken but not to caramelise it. You can add a spoonful or two of water if needed, just keep stirring and breaking up the clumps of chicken as they form. Depending on your heat it should only take a few minutes.
If you find yourself with a lot of liquid in the pan after cooking then drain some off, leaving no more than a tablespoonful or so behind. Remove from heat. Add the juice of 1 lime and stir through. Add the Crying Tiger sauce and stir though.
Add the remaining ingredients and sir through.
Taste it to see if more lime is required, the lime should not be too subtle here.

Recipe Note

Serve while the dish is still warm. The traditional way to serve this is with Thai sticky rice which is eaten by hand. An alternative is to serve it with small lettuce leaves and eat it by spooning some of the chicken salad onto a lettuce leaf before transferring it to your mouth!

Make sure you have some lime pieces on the plate for people to squeeze to their own taste.

Nutrition

Serving Size Small plate
Calories 241, Sugar 8.5 grams, Sodium 312 milligrams, Fat 5 grams, Saturated Fat 0.9 grams, Carbs 19.4 grams, Fiber 4.1 grams, Protein 30.6 grams, Cholesterol 91.3 milligrams

6 Responses

Joe

August 02, 2025

First time using your sauces and recipes
This was delicious my eldest son moaned when he head i was cooking 😂
Whole family thouroughly enjoyed it can’t wait to try more thank you

Steve Ship

May 20, 2020

One of favourite meals and one I make regularly at home. This sauce has added a new dimension to it and we all loved it , will defiantly be using it in the future ……. I did add extra dried chilli powder to mine to make it “pet pet” and some crushed toasted jasmine rice

Nitsa Raymond

August 31, 2019

I would not freeze this after making it. You can make a small portion and freeze the paste, the paste will also keep for quite a while if you just roll up the inner pouch to exclude air and secure with an elastic band. You could also use it as a dipping sauce with any other food you might be eating. I must say that if it was me I would just cook the lot in the certain knowledge I would be eating all of it the next few days:-)

Nitsa

Andy

August 31, 2019

Would love to try this the only problem is my wife would not like the heat, could I cook it and then freeze the remains or could I make a smaller portion then freeze left over paste.

Nitsa Raymond

August 21, 2017

So glad you enjoyed it :-) One of my favourites too!

Carolyn

August 20, 2017

This was outstanding! We made this today with your crying tiger sauce, and were smacking our lips! We’ve tried multiple online recipes for larb gai since first tasting it in Thailand, but none of them came close to the real thing – this on the other hand, was amazing! We’re loving trying all of your different pastes, and will certainly be ordering more soon :-). Don’t suppose you do a tom yum too?

Comments will be approved before showing up.

Also in Recipe Blog

Fish Fish Green Mild Green Curry Monkfish Spicy Green Curry Thai Curry Thai Fish Curry Thai Green Curry

Thai Green Fish Curry

June 07, 2026

This is an incredibly simple dish to prepare. It can be made in minutes with fresh or frozen fish, the only caveat being to choose fish steaks instead of fish fillets if possible as they hold together better when cooking. Also, if using frozen fish allow it to defrost first. You can also choose the level of spice you desire as our Green curry pastes comes with three different spice levels! I'm using the Bangkok Green curry paste which is a medium heat here but you can also check out the Mild...

Thai Mango & Sticky Rice

August 31, 2025

So, even if you think you may never make Thailand’s favourite dessert you should still watch the video just to listen to the foot tapping Issan music to perk up your day! This recipe is at its best when mangoes are at their best. Typically this will be from April to September for mangoes from Southeast Asia and the Indian subcontinent. These are best found in Asian grocery shops, not as cheap as the supermarket varieties because they are picked at the height of ripeness and exported by air.

#Beef BBQ Crying Tiger Beef Spicy Thai

Crying Tiger, The Makeover!

June 19, 2025

Crying Tiger beef has long been one of our favourite recipes especially during the summer months when alfresco dining and barbecues abound. Recently I have started to take the dish beyond the original recipe, especially if I am cooking for a group of people. I love Crying Tiger whichever way it is prepared, but there is no doubt that this method of preparation takes it to a different level. The reason for this is that the state is cooked using the Reverse Sear method. This results in a perfec...