Larb Gai (Thai Chicken Salad)

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Serves 4.
If you are using small hot chillies then adjust the amount used to suit your taste.
I sometimes leave out the ground rice if I am in a hurry.


  • 1 tablespoon rice
  • 1 iceberg lettuce
  • 1 tablespoon vegetable oil
  • 500g chicken mince
  • 2 medium red chillies, seeds removed and finely chopped
  • 3 large cloves garlic, crushed
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 medium red onion, finely sliced
  • 1 cup mung bean sprouts
  • basil, mint and coriander leaves,
  • toasted blanched peanuts


Gently heat the rice in a pan until it starts to change colour, remove it from the heat and grind it until coarse powder.
Wash and dry the lettuce leaves, discarding any tough outer leaves. Refrigerate until required.
Heat the oil in a wok or frying pan and cook the chicken, chillies and garlic until well cooked. .
Remove from the heat and add the ground rice, fish sauce, soy sauce and lime juice.
Allow to cool slightly and then stir through the onion, sprouts, herbs and peanuts.
Spoon into lettuce cups to serve.

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