Spicy Thai Chicken Salad


Spicy Thai Chicken Salad
Servings: 4


500g chicken mince
1 tablespoon rice flour
1 onion, finely chopped
3 cloves garlice, crushed
1 stalk lemongrass, finely chopped
2 red chillies, chopped
2 tablespoons fish sauce
2 tablespoons osy sauce
1 teaspoon ground coriander
2 tablespoons light cooking oil
2 tablespoons lime juice
2 tomatoes, finely diced
1/2 cucumber, finely diced
1/4 cup chopped coriander
2 kaffir lime leaves, very finely shredded
2 tablespoons finely chopped minut
1 iceberg lettuce, leaves removed and separated to form cups
2 tablespoons roughly chopped fresh coriander to garnish
1 tablespoon fried shallots

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100054


Spicy ground meat salads - usually called larb - are common throughout northern Thailand and Laos.  They burst with flavour from lots of fresh herbs and are a surprisingly refreshing dish on a hot day.


Combine the chicken mince, rice flour, onion, garlic, lemongrass, chillies, fish and soy sauces and ground coriander.  Cover and refrigerate for 1 hour for the flavours to infuse.

Heat the oil in a frying pan.  Add the chicken mixture and cook over high heat until golden brown.  Add the lime juice and set aside to cool slightly.

Combine the chicken mixture with the tomatoes, cucumber, coriander, lime leaves and mint.

Place the lettuce-leaf cups on a platter and spoon mince mixture into the cups.  Garnish with coriander and fried shallots.


Salad - Mains

Join Up  now to save this recipe to 'My Recipes'

Already joined up? Sign In