Lorraine Pascale spicy Thai minced chicken salad (Larb Gai) recipe on How to be a Better Cook

Lorraine Pascale makes nice and spicy Thai minced chicken salad (Larb Gai) on How to be a Better Cook.

Lorraine says: “I know it is so simple to buy the already minced up chicken but the problem is you do not know what you are getting and it often has loads of fat and a bit of gristle in it. Buy your own and then mince it up yourself.”

The ingredients are: 1 tbsp sunflower oil, 2 large, boneless, skinless chicken breasts (about 225g each), minced up in a food processor, flaked sea salt and freshly ground black pepper, 2 tbsp fish sauce, 1 lime, juice only, 1 tsp caster, granulated or soft light brown sugar, 3 spring onions, finely chopped, ¼ cucumber, finely diced, 1-2 red chillies, finely sliced, seeds removed for less heat if preferred, 1cm piece fresh root ginger, peeled and finely chopped, ½ bunch coriander, leaves and stalks roughly chopped, ½ bunch mint, leaves only, ripped, 1 handful salted (but not dry roasted) peanuts and 12 largish crisp iceberg lettuce leaves.