Laab Gai, A Thai Dish

Laab Gai is Thai for chicken salad.
So yes, with my never-ending love & appreciation for thai food, I have more recipes to add to my list. I have to be honest, this recipe here is something I thought of on a whim. Unlike some of my other recipes, this I actually came up with when I was shopping for ingredients in the super mart.

So yes, for once, this is something that isn’t modified from an existing recipe. Although because this is superbly simple (like making a sandwich), I’m pretty sure there are a lot more similar recipes out there. This however, worked for me because it tasted perfect on the first try. 😉

1 chicken breast, diced into bite-sized cubes
1 red onion, chopped
3 large oyster mushrooms, chopped (discard the stems)
7-10 kaffir lime leaves, scored or torn
1 2/2 tbsp tom yum paste (see 3rd photo)
1 red bird’s eye chilli, sliced into small pieces
2 tbsp extra virgin olive oil
1 bowl salad greens (baby romaine, lettuce, whatever you like)
1 lemon wedge (as salad dressing)
fish sauce, to taste

I’m lovin’ these beautiful oyster mushrooms.


First of all, it’s always crucial to prepare the ingredients before you begin. This is a recipe that requires the ingredients to be added one after another so there’ll be no time for onion chopping in between (unless you have lightning hands). Again, I will apologize for not having any step-by-step photos, it’s pretty simple though.

This was the Thai tom yum paste I used. You can get it from any local supermart.

– Add the olive oil onto the skillet and keep it at medium heat.
– Add in the onions and let it cook until it’s fragrant (about 1 minute).
– Now add the oyster mushrooms and stir.
– Add the diced chicken bits and stir. Throw in some fish sauce. Stir.
– When the chicken starts to cook (turn slightly white), add in the tom yum paste and stir until each piece is evenly coated.
– Add in your chillies together with the kaffir lime leaves and stir to mix.
– When your chicken is nearly done, add in more fish sauce to taste and stir.
– Now that your chicken is all done, serve onto a pile of salad greens and squeeze the lemon wedge all over for a zingy taste. Mix and it’s ready to eat.

I would advice against using any chillies at all if you’re not the type who can take really spicy food. I was nearly in tears when I had this for lunch.

You can pair this dish with rice as well if you like. Also, I think that adding some bell peppers and tomatoes would have been really nice. If you find this yummy, you can also try my recipes for a sensational thai tom yum soup or the basil chicken.

Nothing beats a great home cooked meal that doesn’t take an hour to prep! 😉

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