Easy Keto Thai Chicken Lettuce Wraps (Larb Gai)

Larb Gai, Lahb Gai, Laab Gai, Laap Gai, however, you pronounce it, this Keto Larb Gai is a deliciously fragrant Thai recipe made from ground chicken and fresh herbs, including cilantro, mint, and scallions. Fish sauce and lime juice are added to enhance the Thai flavors, and dried chilis are used in place of fresh chili for a deeper spice profile. This Keto Thai recipe comes together in less than 30 minutes and serves 4 for a main with lettuce wraps.

What kind of meat can I use? Ground chicken has been used in this recipe as it’s the traditional ingredient - Gai means chicken. If you can't find ground chicken, you can finely chop skinless and boneless chicken thighs with a meat cleaver to resemble ground chicken. If you prefer not to use ground meat, you may also thinly slice pieces of chicken instead. You can also make this with almost any kind of protein possible. Ground turkey, pork, beef, seafood, or even a vegetarian version made with crumbled tofu and/or roughly diced oyster mushrooms. Feel free to try different protein bases for another recipe variation.

Can I substitute any ingredients? Dried chilis are preferred over fresh chilies for this dish. If you don't have whole dried chilis, simply use red pepper/ chili flakes or hot chili powder. There’s nothing stopping you from using fresh chilies if this is what you have; just note it is not the traditional way of making the dish.

What to serve Larb Gai with? This is a light and fragrant dish. Serve it in lettuce cups for a quick and easy meal.

How to store Larb Gai? Any leftover stir-fry can be stored in the fridge in an airtight container and consumed within 4 days. To reheat, simply microwave until heated through, or return to the wok and fry on high heat until piping hot. This dish is not recommended for freezing as the herbs are best when kept fresh.