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
Ingreadient :
- 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
- 3 Baby Gem lettuces, leaves separated
- 1 cucumber, seeds removed and cut into strips lengthways
- 200g beansprouts
- lime wedges, to serve
Direction :
- 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
- 3 Baby Gem lettuces, leaves separated
- 1 cucumber, seeds removed and cut into strips lengthways
- 200g beansprouts
- lime wedges, to serve
