Spicy Chicken Salad with Cabbage

This Thai staple is along way from French food...but it is delicious and a great way to use up some of the cabbage you have in the fridge!
Larb Gai

Larb Gai

Serves 2 - 4

2 chicken breasts minced
1 table spoon Khao Kudo
1 red onions or 3 shallots finely sliced
1/2 cup of mint leaves (or coriander or parsley also works)
1 tablespoon sugar
3 tablespoons lime juice
1 tablespoon fish sauce
3 spring onions
1/4 of cabbage sliced into wedges or shredded

 Serve with Jasmin Rice

 Khao Kudo is used frequently in Thai food, it distributes the heat and flavour of the roasted chilli evenly through the food and also acts as a thickening agent.

Make the Khao Kudo

Place 2 tablespoons of rice and 2 - 3 dried chillis in a dry pan and roast until the rice has gone brown and the chillis have blackened. Pound to a fine powder in a mortar and pestle. This will give you enough to store some for another day.
Note: The qty of chilli you used will be dependent on how spicy you like like your food. 

Make the Larb

In a small jug mix the lime juice, fish sauce and sugar. 
Heat some oil in a large frying and cook the chicken, just before it is cooked add 1 tablespoon of Khao Kudo and stir well. When the chicken is cooked remove from the heat, add the red onion, lime juice, fish sauce and sugar mixture and mint leaves. Stir well.

Place on a platter and sprinkle the spring onion on top, serve with the cabbage. If using cabbage wedges place a spoon full of Larb in a cabbage leaf and fold.



















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