You may remember that during my last trip to Thailand I took part in a Thai cooking class. Today I am sharing a recipe from that class with you, Thai Chicken Larb, or Kra Prao Gai. It is a simple, quick dish, which can be prepared, and ready for devouring in ten minutes. Best of all it tastes of all those delicious Thai flavours I fell in love with during our last getaway.
![Thai Cooking Thai Cooking](https://www.meatandtravel.com/wp-content/uploads/2013/10/Thai-Cooking-LR.jpg)
But with the gift of this recipe comes a confession. Whilst you are salivating over this recipe I am back in Thailand! I missed the food and the atmosphere so much that I just had to make a return trip!
Yep, I just couldn’t stay away.
![Thai Chicken Larb Thai Chicken Larb](https://www.meatandtravel.com/wp-content/uploads/2013/10/Chicken-Larb-LR.jpg)
This time, instead of the hustle and bustle of Phuket and Patong Beach we have made our way from Phuket to the island of Koh Samui, six hours and a ferry ride away. How did we make this overland trek across Thailand with a 6 & 8-year-old? I will be updating you every couple of days with stories from our trip so stay tuned to hear more.
![Thai Chicken Stirfry Thai Chicken Stirfry](https://www.meatandtravel.com/wp-content/uploads/2013/10/Thai-Chicken-Stirfry-LR.jpg)
In the meantime please share a bowl of Thai Chicken Larb, Kra Prao Gai, with me.
- 1 Tbs Oil
- 500gm minced chicken
- 4 cloves garlic chopped
- 4 small chilli sliced
- 2 shallots chopped in 1inch pieces
- 10Thai basil leaves
- 2 lg mild chilli sliced
- 1 Tbs oyster sauce
- 1 Tbs fish sauce
- 1/2 Tbs black soy sauce (sweet)
- 1 Tbs sugar
- 1/4 chicken stock
- 1/2 green beans chopped
- 3 kaiffir lime leaves shredded
- 1 lime wedge
- Heat oil in a pan and fry garlic and chilli until fragrant.
- Add the mince to the pan and fry until cooked.
- Place all the sauces, stock ad sugar into the chicken mixture and simmer with the green beans until the beans are cooked to your liking.
- Add half the shredded kaffir lime leaves to the mixture and the chopped Thai basil.
- Place the Kra Prao Gai in a serving bowl and garnish with remaining lime leaves.
- Add a squeeze of lime if desired.
As with all Thai dishes, everything is to taste. If you like salty, add a little more fish sauce, if you like sour, the squeeze of lime will add that flavour. I enjoy a little heat in my Thai dishes so I usually kick up the chilli count.
![Thai Chicken Thai Chicken](https://www.meatandtravel.com/wp-content/uploads/2013/10/Thai-Chicken-LR.jpg)
Please take a journey through Thailand with me readers. If you have any “must do” suggestions feel free to let me know in the comment section below.