Thai chicken salad (Larb gai )

Larb Gai

1 Tbsp peanut oil
1 Tbsp finely chopped fresh lemon grass
2 fresh small red chillies, chopped finely [use more if you wish it to be spicier]
2 cloves garlic, crushed
1 Tbsp finely chopped fresh galangal
750g chicken mince
1 continental cucumber (130g), seeded, thinly sliced
1 small red onion (100g), sliced thinly
100g bean sprouts
1/2 cup loosely packed fresh Thai basil leaves
1 cup loosely packed fresh coriander leaves

1/3 cup (800g) lime juice
2 Tbsp fish sauce
2 Tbsp peanut oil
2 Tsp grated palm sugar
1/2 Tsp sambal olek (or hot Vietnamese chili paste)

DRESSING – combine all ingredients in a screwtop jar & shake well

Heat oil in wok; stir fry lemon grass, chilli, garlic & galangal until fragrant. Remove from wok. Stir fry chicken in batches until changed in colour and cooked through.

Return lemon grass mixture to wok with about 1/3 of the dressing; stir-fry for 5 mins or until mixture thickens slightly.Place remaining dressing in large bowl with chicken, cucumber, onion, sprouts and herbs; toss gently to combine. Serve with plain rice or yellow rice or coconut rice.