Thai Chicken and Basil Salad
Although called a salad there is no salad involved. This is a version of a traditional Thai chicken mince dish called larb and is nice served in lettuce leaves.
Ingredients
Serves: 4
- 2 tablespoons peanut oil
- 1/4 cup crushed garlic
- 500g chicken breast mince
- 12 Thai chillies, sliced into thin rings
- 2 teaspoons soy sauce
- 2 tablespoons fish sauce
- 1 cup fresh basil leaves
Directions
Preparation:15min ›
Cook:5min ›
Extra time:20min ›
Ready in:40min
- Heat a wok over high heat until smoking. Pour in peanut oil then immediately add garlic. Stir-fry garlic until it begins to turn golden brown; about 20 seconds.
- Stir in the sliced chillies, soy sauce and fish sauce. Cook for about 15 seconds to soften the chillies then add the basil and continue cooking until the basil has wilted.
- Mix in the chicken mince and continue cooking and stirring until the meat is crumbly and no longer pink; about 2 minutes.
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Reviews and Ratings
Global Ratings:
(117)
Reviews in English (94)
This is an amazingly simple and delicious receipt and I love it. I added lime juice and cashews. - 14 Oct 2012
Fabulous!!! Cooked it last night with some Korean Glass Noodles from (http://userealbutter.com/2007/07/06/korean-glass-noodles-recipe/), my husband and our flatmate loved it We all took it for lunch today and our colleagues were very jealous as it smellt deliciously!!! - 24 Jan 2013
I would have given this recipe 5 stars but I did have to do some additions of my own. With the extra's I have to admit this dish is going into "my favorete's" recipe book. First, I didn't have any peanut oil or Thai chili's so I used 2 tbsp sesame oil and 3tbsp. of sweet chili sauce instead. As for the garlic it sounded like a bit much so I just used 5 large cloves minced. The additions where 1/2 green pepper sliced, 1/2 red pepper sliced, 1/2 white onion sliced, 2 carrots peeled/ julienned, and 1/2 lime zest/juice which were added before the basil and allowed to cook coverd on med-low heat for about 5-10 mins. Since I did add these extra's I also upped the amount of soy sauce to 3 tsp. and the fish sauce to 3 tbsp. Served with Jasmine rice and garnished with lime wedges and green onion. Sooo good. I think I will stay home for Thai more often. - 01 Jun 2008 (Review from Allrecipes USA and Canada)
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