Spicy Thai Chicken 'Laab' Salad - Marion's Kitchen

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative for flavor.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

toasted rice powder

🥗Healthier: ground almonds

💰Cheaper: toasted breadcrumbs

Ground almonds add texture, while breadcrumbs are more accessible.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is more cost-effective.

Cut large dried red chilies into small pieces using scissors.

Add the cut chilies and Birds Eye Chili to a dry frying pan and roast until aromatic, being cautious of the fumes.

Grind the roasted chilies into a powder using a coffee grinder.

Toast raw sticky rice in a dry frying pan until golden and fragrant, then grind it into a fine powder using a mortar and pestle.

Shave palm sugar with a knife to soften it for the dressing.

In a bowl, combine shaved palm sugar, fish sauce, chili powder, and a dusting of toasted rice powder.

Squeeze juice from limes into the dressing, reserving some lime slices for later seasoning.

Chop red Asian shallots and set aside.

Chop spring onion, sawtooth coriander, and regular coriander, adding them to the salad mixture.

Poach chicken mince in a pan with a little water until cooked through, breaking it up as it cooks to avoid browning.

Scoop the cooked chicken into a bowl, leaving excess liquid behind.

While the chicken is hot, add red shallots and a bit of dressing to soften the onion flavor.

Mix in the chopped herbs and more dressing to the chicken mixture.

Add more toasted rice powder to thicken the dressing and enhance flavor.

Taste and adjust seasoning, adding more chili if desired.

Serve the salad traditionally with cabbage, snake beans, and cucumber on the side, allowing the cool vegetables to balance the heat of the chicken.

Equipment Needed

Spice Level:

Allergens