The tastiest mouthfuls ever. The lime and mint flavour from these Thai Chicken Lettuce Cups just explodes in your mouth!
Thai Chicken Lettuce Cups
Thai Chicken Lettuce Cups – coriander and mint-flavoured chicken, spiced with chilli and red onion, sprinkled with peanuts and wrapped in lettuce leaves. You won’t find a more flavoursome mouthful anywhere. Guaranteed.
You can serve this as an appetiser, by wrapping the chicken in a lettuce leaf. If you prefer, you could serve the chicken as a main meal on a bed of fragrant jasmine rice. Either way, you have a winning combination.
The original Thai name for this chicken dish is Laab, or Larb. Made with chicken it is known as Laab Gai. If it is made with pork it is called Laab Moo, or made with duck it is known as Laab Ped.
My introduction to Thai Laab
I was first introduced to Thai Laab at a new Thai restaurant which opened in Johannesburg, back in the late ’80s. It was served as a starter, and we were presented with numerous small dishes, containing peanuts, chilli sauce, garlic, chopped coriander, chopped mint, lime slices, and various other sauces. As I recall, there was no meat with that dish, we were just given a large bowl of white rice. We were told to take a lettuce leaf, add a spoonful of rice and add a mixture of whatever we fancied from the small bowls. Then we had to wrap it into a ball and put the entire thing into our mouths. It was one of the most delicious things I had ever eaten. We ordered a second helping.
I’ve made it many times at home since. Over the years I’ve seen many recipes that I have combined and adapted to make this version. It has evolved to include minced chicken (as per the original Thai version) and most of the ingredients have made their way into the actual chicken itself rather than being served in separate dishes.
Authentic Laab Gai used toasted rice ground to a fine powder, as a thickening agent, which adds an additional depth of flavour to the dish. I have chosen to use cornflour to thicken my version, but if you want to use original Thai ground rice, you can get the recipe here.
How to make Thai Chicken Lettuce Cups
Ingredients
To make Thai Chicken Lettuce Cups you will need the following ingredients:
Chicken
- 2 large Chicken Breasts – I like to mince my own in a food processor, but you could use the equivalent amount of pre-bought minced chicken.
- ½ teaspoon Ginger Paste or use the equivalent amount of fresh grated ginger
- 2 cloves Garlic (very finely minced)
- 1 Tablespoon Lemon Juice
- 1 teaspoon Chilli flakes
- 2 Tablespoons each
- Fresh Coriander (chopped)
- Fresh Mint (chopped)
- Peanuts (finely chopped) salted are fine (peanuts are optional but give an authentic taste)
- ½ small Red onion (very finely chopped)
- 2 Tablespoons Olive Oil for frying the chicken
- Baby Gem or equivalent Lettuce Leaves for serving
- Salt to taste for the chicken
Sauce
- ½ cup Water
- 2 Tablespoons Lime Juice
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Brown Sugar
- 1 teaspoon Cornflour
Steps
Place the chicken breasts in a food processor and pulse briefly until the chicken is coarsely chopped. Don’t overpulse or you will end up with a chicken paste. Set the chicken aside while you make the sauce.
Mix all the ingredients for the sauce , give it a stir to dissolve the sugar, and put aside while you fry the chicken.
Heat the olive oil in a small wok and gently fry the garlic and ginger to soften slightly. Don’t allow it to brown or it will become bitter. Add the chicken and stir-fry until the chicken has separated and turned white and crumbly. Season with salt to taste.
Now add the lemon juice, chilli flakes, red onion, coriander, and mint leaves and stir through.
Finally, give the sauce ingredients a stir and add to the chicken, and allow to simmer gently, uncovered, until the sauce has thickened.
Spoon the chicken into a serving bowl and serve with a plate of lettuce leaves, and a bowl of crushed peanuts. The traditional way to eat laab gai is to wrap a spoonful of chicken and a sprinkling of peanuts into the lettuce leaf. To make the meal more substantial, it could be accompanied by a bowl of sticky rice.
Equipment
To make this recipe you will need the following equipment. In case you are missing something I have included some links to my Amazon shop pages, where you might just find the item you are looking for.
- Food processor – for mincing the chicken
- Mixing bowl – for mixing the sauce
- Small wok – for frying the chicken
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Recipe – Thai Lettuce Cups
Thai Lettuce Cups
Ingredients
For the sauce
- ½ cup Water
- 2 Tablespoons Lime Juice
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Brown Sugar
- 1 teaspoon Cornflour
For the Chicken
- 2 large Chicken Breasts (minced)
- ½ teaspoon Ginger Paste or use the equivalent amount of fresh grated ginger
- 2 cloves Garlic (crushed)
- 1 Tablespoon Lemon Juice
- 1 teaspoon Chilli flakes
- 2 Tablespoons Fresh Coriander (chopped)
- 2 Tablespoons Fresh Mint (chopped)
- 2 Tablespoons Peanuts (chopped) salted are fine (these are optional but give an authentic taste)
- ½ small Red onion (finely chopped)
- 2 Tablespoons Olive Oil for frying the chicken
- Baby Gem or equivalent Lettuce Leaves for serving
- Salt to taste for the chicken
Instructions
- Mix the ingredients for the sauce in a small mixing bowl until the sugar has dissolved, and set aside. See Note 2.
- Heat the olive oil in a frying pan and add the garlic and ginger and fry gently for 1 minute. Do not allow the garlic to brown or it will become bitter.
- Add the chicken mince and fry over a gentle heat. Break it up with a wooden spoon and stir until it turns white and is cooked through. Add salt to taste.
- Add the lemon juice, chilli flakes, red onion, coriander and mint leaves and stir through.
- Add the sauce and stir through. Allow to simmer gently for a minute or two until the sauce has thickened.
- Serve in Lettuce leaves, garnished with chopped peanuts (optional) and extra chopped mint
Notes
- 1½ cups water
- 3 Tablespoons Lime Juice
- 3 Tablespoons Fish Sauce
- 1½ Tablespoons Brown Sugar
- 2 teaspoons cornflour
The calorie count has been calculated using an on-line calculator and is provided for information purposes only. If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on [email protected] I’d love to hear from you.
Related Recipes
Why not try some of my other Thai recipes:
- Thai Sweet Chilli Sauce (Nam Chim Kai)
- Thai Salmon Fishcakes with spicy dipping sauce
- Thai meatballs with satay sauce
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