The BBC Good Food logo
Thai minced chicken salad

Thai minced chicken salad

By
A star rating of 4.7 out of 5.48 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily doubled
Nutrition: per serving
NutrientUnit
kcal261
fat8g
saturates1g
carbs9g
sugars5g
fibre2g
protein39g
salt2.72g
Advertisement

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

Method

  • 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.

RECIPE TIPS
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!

Goes well with

Recipe from Good Food magazine, October 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.48 ratings
Advertisement
Advertisement
Advertisement

Sponsored content