Thai minced chicken salad

  • 27 Jun - 03 Jul, 2020
  • Mag The Weekly
  • Cookery


· 2 lemongrass

· 4 lime leaves

· 2 red chillies

· 3 garlic cloves

· 1 piece ginger root

· 4 chicken breasts

· 1 tablespoon vegetable oil

· 1 tablespoon sesame oil

· 1 teaspoon chilli powder

· 2 tablespoons fish sauce

· 1 red onion

· 3 tablespoons lime juice

· Handful of mint, basil and coriander leaves


Roughly chop the lemongrass, lime leaves, red chillies, ginger, and then throw them all into a processor and blitz until everything is very finely chopped. Mince the chicken breasts into tiny pieces. Heat a wok over high heat and add vegetable oil and sesame oil. Throw in the lemongrass mixture and fry before adding the minced chicken and the chilli powder. Stir-fry the chicken for four minutes, then splash in the fish sauce. Turn down the heat a little and allow the mixture to bubble together for another 4 minutes, stirring, then add the chopped onion and cook for a minute. Remove from heat, pour over the lime juice and toss in the herbs. Serve with salad and a lime wedge on the side.