Thai minced chicken salad ( Larb Gai )

 

Ingredients

• 2 lemongrass
• 4 (kaffir if you can get them) lime leaves ,
• 2 red chillies , deseeded
• 3 garlic cloves
• fingertip-length piece fresh ginger
• 4 skinless chicken breasts
• 1 table spoon vegetable oil
• 1 tea spoon chilli powder or ground dry chili
• 50ml Thai fish sauce
• 1 red onion , chopped
• 3 limes (zested and one juiced) (yes lime juice is not allowed officially but what the heck)
• handful each mint , basil and coriander leaves, roughly chopped

 

Method

• Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
• Heat a wok over a high heat spray with cooking spray.
  Add mixture and stir-fry briefly before adding the minced chicken and the chilli. Stir-fry the chicken for 4 mins then add the fish sauce. Turn down the heat a little and simmer for another 4 mins, then add the chopped red onion and cook for another min.
• Remove from the heat, pour over the lime zest and juice and toss in the herbs. Serve with salad on a veg and protein day