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The following is an archived video story. The text content of that video story is available below for reference. The original video has been deleted and is no longer available.

Larb Gai

by Dough, Chef: Brian Ross

1/3 Cup fresh lime juice
3 tablespoons fish sauce (nam pla)
1/2 tablespoon sugar
1 teaspoon Thai roasted chili paste in oil or chili-garlic sauce
3 ounces chicken broth (canned will do - but choose low-sodium)
10-12 ounces ground chicken
1/2 cup thinly sliced green onions
1/3 cup thinly sliced shallots
1 1/2 tablespoons minced fresh lemongrass
1/2 tablespoon thinly sliced Thai chilies or serrano chilies
1/4 cup chopped fresh cilantro leaves
3 tablespoons cup chopped fresh mint leaves
1 small head Boston lettuce, separated into leaves

  1. Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
  2. Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes.
  3. Add the shallots, green onions, chilis and lemongrass.
  4. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes.
  5. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
  6. Spoon into lettuce leaves; serve.


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