Thai minced chicken salad

Thai minced chicken salad

  • Rating: 5 out of 5.45 ratings
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  • 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
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Ingredients

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

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    Rating: 5 out of 5.45 ratings
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