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Simple larb gai

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

An easy and quick Thai salad to pull together for lighter evenings. Serve with the Thai fish cakes and pork satay skewers.

By Donal Skehan

From Saturday Kitchen

Shopping list

Ingredients

  • rice
  • garlic
  • chilli
  • ginger
  • chicken breasts
  • chicken stock
  • fish sauce
  • lime
  • caster sugar
  • spring onions
  • coriander
  • Little Gem lettuces

Method

  1. Toast the rice in a large dry frying pan over a medium-high heat, until golden brown. Transfer to a pestle and mortar and pound the rice – you are looking for a rough texture rather than a fine powder. Set aside.

  2. Place the garlic, chilli and ginger in a food processor and whizz until finely chopped. Add the chicken and pulse until smooth.

  3. Heat the chicken stock in a large wok over a high heat, add the minced chicken and fry for 5 minutes, breaking the chicken up with a spatula as it cooks. Continue to cook until the chicken is cooked all the way through and is broken into small pieces.

  4. Add the fish sauce, lime juice and sugar and stir through, frying for another minute. Remove from the heat, add the spring onions, mint, coriander, toasted rice and lime zest and fry for 1–2 minutes, until the spring onions are just tender.

  5. Arrange the lettuce leaves on two plates and top with the chicken mixture. Garnish with extra mint and coriander leaves. Serve warm.