How to make it

  • 1. If you have one, throw the chopped lemongrass, lime leaves, chillis, garlic and galangal into a food processor and whizz together until very fintely chopped but not quite a paste. If you haven't got one, then chop or grind everything together as finely as you can.
  • 2. Mince the chicken breasts into very small pieces either in a mincer or by chopping them with a sharp knife. You may be able to buy minced chicken or you could also use minced turkey which is more readily available.
  • 3. Get a wok really hot and when almost at the point of smoking, add in the peanut oil first and then the sesame oil. The peanut oil will help to prevent the sesame oil burning. Be careful of any hot splashes!
  • 4. Tip in the lemongrass mixture and fry for a minute or so to release the fragrance but be careful it doesn't catch. Add the chicken and the chilli powder.
  • 5. Stir fry this all together for about 5 minutes ensuring that the chicken and spicy mixture are combined.
  • 6. Pour in the fish sauce which will lend a really mellow saltiness to this dish without a fishy flavour. Turn the heat down and let it simmer for a couple of minutes.
  • 7. Stir in the chopped shallots and leave to cook for three minutes or so more.
  • 8. Once the chicken is cooked, remove from the heat and stir in the lime juice and the chopped herbs.
  • 9. Serve with the lettuce leaves, cucumber and some more lime wedges on the side. Wrapping the chicken and cucumber up in the leaves works really well.

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