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Larb gai (chicken salad)
Fruit and vegetables
6 dried long Thai red
chillies
5 tbsp
lime juice
4–5 bird’s-eye
chillies
, chopped
5 Thai
shallots
, peeled and thinly sliced
handful fresh
mint
, coarsely chopped
handful
fresh coriander
, finely chopped
handful
Thai basil
, roughly chopped
1
Little Gem lettuce
, leaves separated (optional)
Tins, packets and jars
50g/1¾oz Thai sticky
rice
150ml/5fl oz
chicken stock
2 large pinches roast fine
rice
powder (see above)
freshly steamed Thai sticky
rice
, to serve (optional)
Cooking ingredients
2 tbsp
fish sauce
2 large pinches roast
chilli powder
(see above)
Meat, fish and poultry
350g/12oz
chicken breast
, minced by hand or store bought chicken mince
Other
large pinch palm or caster sugar
Back to recipe
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