Larb Gai - Thai Chicken Salad

Serves 4

Chicken -

  • 1 Tbsp Cooking Oil (your preference)
  • 2lb Chicken Mince ( or homemade mince breast using grater attachment on magimix video here
  • 1 Pkt Waitrose Frozen Thai Mix
  • 1 Red Onion, diced
  • 1 Tsp turmeric 
  • 1 Tbsp Bouillon
  • 1 lime, zest and juice 

Salad -

  • Additional juice of 2/3 limes for the dressing.
  • 1 Chinese cabbage, finely sliced
  • 3 Whole Spring Onions, chopped
  • 1 Red pepper, sliced into sticks
  • 1 Cucumber, sliced into sticks
  • 1 Carrot, sliced into sticks
  • 1 Cup Bean Sprouts
  • 1 Tsp Salt 
  • 1/2 Tsp ground black pepper
  1. Heat a large frying pan with 1 Tbsp of oil on a medium to high heat.
  2. Add in the red onion until it begins to soften (2-3 mins). 
  3. Next add in the thai mix, turmeric, bouillon & curry powder stiring frequently for 2-3 mins . If it starts sticking to the bottom of the pan add in a splash of water. 
  4. Add in the chicken and cook for 15 minutes, stirring every minute or two until the chicken is golden and caramelised.
  5. Finish by stiring in the lime juice and zest. Remove from heat and set aside to cool.
  6. Meanwhile put all the Salad ingredients in a large bowl. Pour over the lime juice, plus the salt & pepper. Toss until well combined. 
  7. Add in the chicken, toss again then serve and enjoy!

Let your guests garnish their own salads by serving it with a bowl of caramelised crushed peanuts and fresh red chilli.

This salad is also delicious rolled up in rice paper....for the perfect summer rolls!

Thai chicken salad

Leave a comment

Please note, comments must be approved before they are published