Ingredients
- 2 tablespoons oil (peanut oil or sunflower oil)
- 500 grams ground chicken
- 1 red onion, sliced
- 2 garlic cloves, minced
- 1 lemongrass stalk (inner core finely grated)
- 1 bunch coriander, leaves picked and roots finely chopped
- 2 tablespoons soy sauce
- 1/2 bunch Thai basil, leaves picked
- 150 grams mixed salad leaves
- 250 grams tomatoes (mixed tomatoes, halved )
- 1/3 cup almonds, chopped (toasted)
- FOR LIME DRESSING
- 2 limes, juiced
- 2 tablespoons fish sauce
- 1 chilli, finely sliced (birdseye chilli specified)
- 1/2 teaspoon palm sugar (or raw sugar)
How to Make
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Step 1: Heat the oil in a large frypan over high heat and add the chicken and cook for 6 to 8 minutes until golden.
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Step 2: Add the onion, garlic, lemongrass and coriander roots and cook for 2 to 3 minutes until fragrant and then add the soy sauce and cook for a further 2 to 3 minutes, then remove from heat.
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Step 3: For the dressing, combine all the ingredients in a bowl and set aside.
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Step 4: To make the salad, combine the coriander leaves, Thai basil leaves, salad leaves and tomatoes and then divide the salad between bowls and top with the chicken, almonds and dressing.
We hope you enjoy this recipe!
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