Monday, February 20, 2012

Thai minced chicken salad ( Larb Gai )



  • 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



  • 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

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