Traditionally served with sticky rice and fresh greens, a larb (also spelled laab or laap) gai recipe is light yet filling ...

I have been making this recipe since I came across it in the 2004 Asia cookbook of the British travel writer and photographer Alastair Hendy. We are now blessed with many more cookbooks exploring ...

Larb, also spelled larp ... You need just a little of the rice powder for this recipe; put the leftovers in a small airtight jar for up to a month at room temperature, or in the fridge for ...

It’s about time we gave the humble pea its time in the limelight, and this delicious plant-based Thai larb recipe from Yes Peas! is a great place to start. There’s a reason why a bag of peas ...

Cook chicken with a little water. Stir till chicken is cooked. 2. In a bowl combine chicken, fish sauce, palm sugar, lime juice, ground roasted rice, green onions, coriander leaves, shallots, ground ...

Thai salads are notable for their punchy flavours, offset by cool fresh herbs. This vegan version using crisp, chewy baked tofu is served in crisp lettuce cups. Drain off any liquid from the tofu ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

Starting with this larb-like spicy turkey stir-fry with crisp ... After all, I’m thumbing through our vast recipe archive almost daily, revisiting old standbys, discovering unsung supper heroes ...

I have been making this recipe since I came across it in the 2004 ... in South Australia (Tony’s home state). Substitutions Larb is usually made with chicken or pork but most proteins work.

Make the classic Thai larb with ground toasted rice, a seasoning which gives larb its unique character and adds a slight crunch and smokiness. What a way to say I larb you. Put the uncooked ...