Thai Minced Chicken Salad also known as Laab Gai

This is a classic Thai dish, combining as it does the salty, sweet, sour, and spicy tastes that define Southeast Asian cooking. In Thai it is known as Laab Gai. I find that if I ask people who have spent extended periods in Thailand, particularly in the north or north-east, that they will often name this as their favourite dish. It’s certainly a spicy dish, and yet manages to be refreshing at the same time, it makes a great appetiser and even the non-heat lovers will be tempted to try a spoonful and will find there is a lot going on here apart from the heat!.
Authentic hand cooked Thai curry pastes & marinades.Thai Green Curry Paste. Southern Style Green Curry. Massaman Paste. Penang Paste. Thai Red Curry Paste. .
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.

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