Spicy Thai Liver

Spicy Thai Liver


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Liver is quickly boiled before being heavily spiced in a homemade chilli dressing then served with vegetables to contrast the dish's heat.


Serves: 4 

  • 300g pork or beef liver, washed and sliced
  • 1 tablespoon, toasted and ground uncooked rice
  • 2-3 tablespoons chilli powder
  • 3 shallots, sliced
  • 1-2 tablespoons fish sauce
  • 1-2 limes, juiced
  • 1 sprig mint
  • 100g snake beans or green beans, stemmed
  • 1/4 head cabbage, washed and sliced
  • 1 head lettuce, washed and sliced

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Cook the liver quickly in salted simmering water. Do not overcook as the liver will taste very chewy and metallic.
  2. Remove the liver and place in a bowl.
  3. Toss the liver with the ground rice, chilli, shallots, fish sauce and lime juice. Taste the liver and adjust if needed.
  4. Add the mint leaves and place on a serving plate. Arrange the beans, cabbage and lettuce around the liver.
  5. The liver should be very spicy, so use the beans, cabbage and lettuce as a cool down.

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