Thai minced chicken salad
- Preparation and cooking time
- 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
- 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
- STEP 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.
- STEP 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.
- STEP 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.