15 Minute Larb Gai Salad
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 chilli, 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.
For the 15 Minute Larb Gai Salad:
- 1 tbsp peanut or olive oil
- 500 g organic minced chicken
- 2 fresh kaffir lime leaves sliced
- 3-4 small dried red chillies
- 1/2 red onion sliced thinly
- 2 springs spring onions chopped finely
- 1/4 cup all natural chicken stock organic
- 1 tbsp corn flour
- 3 tbsp fish sauce
- 1 tsp sugar
- juice of 1 lime
- Cos lettuce leaves
- Fresh mint leaves
- Extra chilli flakes
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 chilli, 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.