Tag: chicken

Gai Larb- The Classic Thai Chicken Salad

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Also known as Larb Gai, this is one of Thailand’s classic dishes. Unlike many stir-fries, it uses no oil and comes together in just a few minutes. The combination of fresh herbs, lime juice, fish sauce, and toasted rice powder in Larb Gai gives it a wonderful balance of bright, fresh flavors and a unique crunch.

Serve warm with crisp cabbage leaves and cucumber slices

A word of caution:

Thai salads can be deceptively spicy. I think it’s because our Western palates don’t associate warm or cold with highly spicy. One of the hottest can be Som Tom (Green Mango Salad) and Yum Nua (Beef Salad) can be spicy too. 

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Thai Spicy Curry, Khua Kling Gai -A Southern Thai Classic

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In spite of what people think, not all Thai food is very spicy, and even some Thai curry’s are not very spicy, but this one is a notable exception. 

What’s different about this curry?

This is a very spicy “dry” curry from southern Thailand and the region of Nakhon Si Thammarat and Phatthalung and the southern islands like Krabi and Trang. By dry, I mean it doesn’t have a lot of sauce and does not use coconut milk. 

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Gai Pad Prik – Thai Chicken with Chilies

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On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate it every single day. It was such a simple dish, but the flavor was pure Thailand.

The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.

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Vietnamese Chicken With Ginger- Gà Kho Gừng

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I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.

Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.

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