Warm Salad of Spicy Minced Chicken

Preparation info
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By Neil Perry

Published 2008

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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.


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


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