Name: Warm Salad of Spicy Minced Chicken
Cuisine: Thai
Ingredients: 1 tablespoon fish sauce; 2 tablespoons lime juice; 1 small handful of combined mint and coriander (cilantro) leaves; 150 g (5½ oz) skinless chicken thigh fillets, finely chopped; ½ baby cos (romaine) lettuce, leaves separated and washed; 4 small wild green chillies, chopped; 2 cloves garlic, chopped; a pinch of sea salt; 1 teaspoon ground roast rice; a pinch of caster (superfine) sugar; 50 g (1¾ oz) green beans, trimmed and finely sliced; ½ small Spanish onion, halved and finely sliced; 2 tablespoons peanut oil

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is a style of larp, or salad, from the north of Thailand, although it’s really a stir-fry served on lettuce. The heat from the chillies and the flavour of fresh lime make it irresistible; with a bowl of rice, it’s truly a great meal. Think of it as the Thai Sang Choi Bao.

Ingredients

150 g (5½ oz) skinless chicken thigh fillets, finely chopped
2 cloves garlic

Method

Pound the garlic and chillies in a mortar with a pestle to form a fine paste. Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the chicken, sea salt, onion and beans for about 1 minute. As soon as the chicken turns white, remove from the heat and add the pounded garlic and chilli, sugar, fish sauce, lime juice and herbs. Stir together, taste and adjust

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