15 Minute Larb Gai Salad
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
1 tbsp peanut (or olive) oil
500g (1.2lb) organic minced chicken
2 fresh kaffir lime leaves, sliced
3-4 small dried red chiles
½ red onion, sliced thinly
2 springs spring onions, chopped finely
¼ cup all natural (organic) chicken stock
1 tbsp corn flour
3 tbsp fish sauce
1 tsp sugar
juice of 1 lime
Cos lettuce leaves
Fresh mint leaves
Extra chilli flakes
Pork, or firm tofu for a vegatarian version, can also be used – just add soy sauce (or tamari as a gluten-free option) instead of fish sauce in the recipe. If you catering for people who don’t like the heat of chile, serve chilli flakes at the table instead of adding during cooking. I’ve omitted the traditional sticky ground rice and used corn flour as a thickening agent instead.
To make the 15 Minute Larb Gai Salad:
Heat oil in a large pan or wok over high heat. Add chicken mince and brown, stirring with a wooden spoon to break up bigger chunks for about a minute or so.
Add dried chile, kaffir lime leaves, sliced onion and spring onions. Stir and cook for another two minutes or so.
In the meantime, mix together the stock, corn flour, fish sauce, sugar and lime juice in a jug. Pour marinade into the chicken and cook on medium high heat for a further 3-4 minutes, or until the stock has reduced and the chicken is nicely coated with the resulting “glaze”.
Turn of the heat, transfer into a bowl and serve.
Serve chicken alongside cos lettuce leaves and fresh mint leaves. Spoon chicken mixture into leaves (sprinkle with extra chile, if desired) and top with some mint leaves.