Thai minced chicken salad

Thai minced chicken salad

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(36 ratings)

Prep: 40 mins Cook: 10 mins

Easy

Serves 4 as a light meal or starter
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

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal261
  • fat8g
  • saturates1g
  • carbs9g
  • sugars5g
  • fibre2g
  • protein39g
  • salt2.72g
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Ingredients

  • 2 lemongrass
  • 4 lime leaves, stalks removed
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 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
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 red onion, chopped
  • 3 tbsp lime juice
  • handful each mint, basil and coriander leaves, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

To serve

  • 3 Baby Gem lettuces, leaves separated
  • 1 cucumber, seeds removed and cut into strips lengthways
  • 200g beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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brianmellor's picture
brianmellor
24th May, 2016
5.05
Made this recipe last night, after reading the comments about the amount of fish sauce, I used 25ml and turkey mince. I totally loved the taste and will be making it again.
scottyj1980
8th Jul, 2015
Is 50ML right, it was sooooo salty?
philippapip
17th Feb, 2015
Love this recipe as do all my friends. Mincing chicken fillets in my food processor does a great job - perhaps better than mince. I combine this dish with a sweet chilli/vinegar cucumber salad.
charliepascoe
10th Nov, 2014
SO GOOD. So so good. I used store bought minced chicken and it was great. I dont mind a bit of chilli so next time I think ill use some birds-eye chilli instead of the larger, less hot red chilli. YUM.
RachMck14
30th Jul, 2014
5.05
Another tasty favourite recipe. I used turkey mince and half the fish sauce as advised by others and it is delicious.
deehoops
13th Nov, 2013
Absolutely LOVE this dish, but instead of making it with chicken I always make it with minced pork which I think is much more flavoursome. Pork was also the meat used when I first ate it visiting Northern Thailand. So for us it's Larb Moo :)
baskey
21st Aug, 2013
5.05
Wow! Absolutely flipping amazing! The person that came up with this recipe should open their own restaurant or something because that was one of the finest things I've ever ate! Top Notch!
jaew's picture
jaew
25th Jun, 2013
This is a healthy Thai dish. It is very delicious and would be nicer if you eat it with Thai sticky rice. I actually learned this dish in my own home when I took a thai cooking course from Harmony Thai Cuisine (http://harmonythaicuisine.co.uk)
hannahspruijt
27th Mar, 2013
4.05
Far far too salty - put in less than suggested and still would take out less. Other than that, the flavours were lovely - just one tweak and I'll be making again :) Served with sticky rice and shredded cucumber/spring onions inside little gem lettuce leaves. Yum.
hannahspruijt
27th Mar, 2013
4.05
Far far too salty - put in less than suggested and still would take out less. Other than that, the flavours were lovely - just one tweak and I'll be making again :) Served with sticky rice and shredded cucumber/spring onions inside little gem lettuce leaves. Yum.

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skfarouk
13th Jul, 2014
Are you sure its 50ml? That sounds incredibly salty
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