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
Prep:40 mins
Serves 4 as a light meal or starter
2 lemongrass4 lime leaves, stalks removed2 red chillies, deseeded3 garlic clovesfingertip-length piece fresh root ginger4 skinless chicken breasts1 tbsp vegetable oil1 tbsp sesame oil1 tsp chilli powder50ml fish sauce1 red onion, chopped3 tbsp lime juicehandful each mint, basil and coriander leaves, roughly chopped
STEP 1Roughly 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 2Heat 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 3Remove 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.
