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Nice and spicy Thai minced chicken salad (Larb Gai)

Nice and spicy Thai minced chicken salad (Larb Gai) is built on Sunflower Oil and Fish Sauce. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   1-2 red chillies, finely sliced, seeds removed for less heat if preferred

2. 2

   Drizzle the oil into a large frying pan over a high heat.

3. 3

   Add the minced chicken with salt and pepper and cook for 4-5 minutes, stirring regularly and breaking it up as you do so, until it turns from pink to white.

4. 4

   Cut a piece open to check it is cooked and then tip the chicken into a colander set over a bowl.

5. 5

   Leave to cool for five minutes (so it doesn’t cause the herbs to wilt) while also allowing any excess liquid to drain off, if necessary.

6. 6

   Pour the fish sauce and lime juice into a large bowl and stir in the sugar until dissolved.

7. 7

   Add the spring onions, cucumber, red chilli, ginger, coriander, all but a small handful of the mint leaves and the peanuts and stir together well.

8. 8

   Tip the chicken in and toss it through.

9. 9

   Taste it and check to see if it needs a little bit more of anything to get it just to your liking.

10. 10

    Arrange three lettuce leaves on each of four serving plates and place a couple of spoonfuls of the mixture into each one.

11. 11

    Scatter the remaining mint leaves over to garnish and serve.