Thai minced chicken salad
Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat
Difficulty and servings
Serves 4 as a light meal or starter
Easily doubled
Preparation and cooking times
Prep 40 mins
Cook 10 mins
- Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
- Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
- Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.
Hot and spicy!
If you love your food hot and spicy feel free to add more chilli powder, or use tiny bird's-eye chillies for an extra kick!
Per serving
261 kcalories, protein 39g, carbohydrate 9g, fat 8 g, saturated fat 1g, fibre 2g, sugar 5g, salt 2.72 g
Recipe from Good Food magazine, October 2007.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4753/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 2 lemongrass
- 4 lime leaves , stalks removed
- 2 red chillies , deseeded
- 3 garlic cloves
- fingertip-length piece fresh root ginger
- 4 skinless chicken breasts
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tsp chilli powder
- 50ml fish sauce
- 1 red onion , chopped
- 3 tbsp lime juice
- handful each mint , basil and coriander leaves, roughly chopped
TO SERVE
- 3 Baby Gem lettuces , leaves separated
- 1 cucumber , seeds removed and cut into strips lengthways
- 200g beansprouts
- lime wedges, to serve
Buy ingredients
Search Good Food
Almost a national dish of Thailand, Mary Cadogan's simplified take makes it easy to shop for - and very authentic tasting
23
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 4 as a light meal or starter
Easily doubled
Preparation and cooking times
Prep 40 mins
Cook 10 mins
Ingredients
- 2 lemongrass
- 4 lime leaves , stalks removed
- 2 red chillies , deseeded
- 3 garlic cloves
- fingertip-length piece fresh root ginger
- 4 skinless chicken breasts
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tsp chilli powder
- 50ml fish sauce
- 1 red onion , chopped
- 3 tbsp lime juice
- handful each mint , basil and coriander leaves, roughly chopped
TO SERVE
- 3 Baby Gem lettuces , leaves separated
- 1 cucumber , seeds removed and cut into strips lengthways
- 200g beansprouts
- lime wedges, to serve
Per serving
261 kcalories, protein 39g, carbohydrate 9g, fat 8 g, saturated fat 1g, fibre 2g, sugar 5g, salt 2.72 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
Results 41-42
27 March 2013
Hannah S rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 March 2013
Hannah S commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.