Known as Larb Gai in Thailand, the hot spiciness in this salad works really well with the crunchy lettuce, creating a perfect balance of flavour and heat

Serves: 4 (8 if done as a starter)

Time: Prep 40 min / Cook 10 min

Ingredients

• 2 lemongrass
• 4 lime leaves , stalks removed
• 1 tsp crushed red chillies
• 3 garlic cloves
• fingertip-length piece fresh root ginger
• 4 skinless chicken breasts
• 1 tbsp vegetable oil
• 2 tbsp sesame oil
• 1 tsp chilli powder
• 60ml fish sauce
• 1 red onion , chopped
• 3 tbsp lime juice
• A bunch of mint , basil and coriander leaves, roughly chopped

To Serve

• 3 Baby Gem lettuces , leaves separated
• 1 cucumber , seeds removed and cut into strips lengthways
• 200g bean sprouts
• 1 lime per 4 people cut into wedges

 

Method

Roughly 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. Put into a bowl on the side. Mince the chicken breasts into tiny pieces.

Heat 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 minutes then add the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 minutes, stirring, then add the chopped red onion and cook for another min.

Remove 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.