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Warm Salad of Spicy Minced Chicken
- Difficulty
Easy
By Neil Perry
Published 2008
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 2 cloves
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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