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Chicken, makrut lime and lemon-grass salad recipe
Chicken, makrut lime and lemon-grass salad recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Lime, coriander, and lemongrass infused lettuce cups overflow with vibrant flavors.
Ingredients:
  • 9.20 gm vegetable oil
  • 2 long fresh red chillies, deseeded, finely chopped
  • 1 stem lemon grass, pale section only,finely chopped
  • 500g lean chicken mince
  • 1 small red onion, finely sliced
  • 3 makrut lime leaves, centre vein removed, finely shredded
  • 60ml (1/4 cup) fresh lime juice
  • 12.20 gm fish sauce
  • 8.00 gm brown sugar
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves, torn
  • 1 iceberg lettuce, leaves separated, washed, dried
  • Steamed Basmati rice, to serve
Instructions:
  • In a hot wok, sizzle the oil and toss in the chili and lemongrass. Quickly stir until fragrant, about 1 minute.
  • Cook the mince while stirring constantly with a wooden spoon to ensure even cooking and texture, for 3-4 minutes or until fully cooked.
  • Combine the chicken mixture with the onion and makrut lime in a large heatproof bowl, stirring until well mixed.
  • In a jug, vigorously whisk lime juice, fish sauce, and sugar until the sugar completely dissolves. Combine this with the chicken mixture along with coriander and mint. Arrange crisp lettuce leaves on serving plates and spoon the flavorful chicken mixture onto them. Serve alongside fragrant rice for a delicious meal.

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