Kicking off National Sunday Supper Month with a spicy Thai dish that will bring everyone to the dinner table in a snap!
I hope everyone had a lovely holiday season, and you’re now rested and ready to take on the new year!
First up in the kitchen for me this year?
Well, my Sunday Supper pals and I are kicking off the new year in a big way. January has been designated National Sunday Supper Month so there’s no better time to get together and share our favorite Sunday Supper recipes with you!
My contribution to the mix is not only one of The Chef and my’s favorite recipes — seriously, we make it at least once every two weeks … and we order it almost every time we go out for Thai — it’s also perfect for those whose New Year’s resolutions include whipping your eating habits into shape. Gluten-free, dairy-free, and sugar-free, this classic Thai dish is great for almost any dietary resolution you’ve set … and it’s absolutely delicious as well.
Healthy food doesn’t have to suck, people!
So, what is this magical dish I speak of? Larb gai, ie, spicy Thai chicken salad.
Filled with a plethora of bright, vibrant flavors and textures, this simple, yet complex dish is made with ground chicken and a variety of fresh ingredients that all come together for a light, yet hearty and spicy, yet soothing mix that hits every taste bud.
It’s also a great recipe for a quick weeknight meal. While there are a few steps to prep the ingredients, once you have it all ready, the final dish comes together in only 10 minutes … so instead of ordering a pizza or grabbing take-out Chinese after a long day at work, keep your dietary resolutions on track with this winning Sunday Supper recipe!
- 1 small red onion
- 8 cloves garlic
- 1 3-inch piece of ginger
- 2 small lemons
- 2 limes
- 1 tablespoon fish sauce
- 1 bunch cilantro
- 1 small serrano pepper
- 1 pound ground chicken
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon rice wine vinegar
- Salt and freshly-ground pepper to taste
- Peel and halve the onion, then slice into thin ribbons. Place the sliced onions in a bowl of cold water, and set aside.
- Peel the garlic cloves, then peel and roughly chop the ginger. Puree the garlic cloves and ginger in a small food processor until finely minced. Set aside.
- In a small bowl, juice the lemons and limes, then add the fish sauce. Set aside.
- Finely chop the cilantro stems and set aside. Roughly chop the cilantro leaves and set aside.
- Thinly slice the serrano pepper and set aside.
- In a large skillet over medium heat, cook the ground chicken with the garlic and ginger mixture until the chicken is no longer pink, about 5 to 7 minutes.
- Add the soy sauce, rice wine vinegar, cilantro stems, and serrano pepper; cook together for a few minutes until the liquid is absorbed.
- Remove the pan from the heat. Add the cilantro leaves, the citrus juice and fish sauce mixture, and the sliced onion. Stir together until everything is combined and the onions are slightly wilted.
- Season with salt and pepper to taste.
- Serve over white or brown jasmine rice.
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
Are you committed to sharing Sunday Supper at least once a month this year? Then take the National Sunday Supper Month pledge to let everyone know!
Enter the Idaho® Potato Let’s Poutine Recipe Contest!
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All rules and conditions for entry can be found on our Sunday Supper Movement website.
Would you like to join the Sunday Supper Movement?
It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.