This has to be one of my absolute favourite salad dish and favourite Thai dish. If it’s on the menu… I can never ever go past it. And a month in Thailand and Lao did nothing to dampen my enthusiasm for this spicy but fresh dish.
It’s a breeze to whip up and serve with a crisp fresh salad or in lettuce cups for lunch or dinner.
- 2 lemongrass
- 4 kaffir lime leaves
- 2 red chillies, deseeded
- 3 garlic cloves
- 1 inch piece fresh root ginger
- 500g ground beef (you could also substutute minced chicken)
- 1 tbsp coconut
- 1 tbs sesame oil
- 1 tsp chilli powder
- 50ml fish sauce
- 1 red onion, chopped
- 3 tbsp lime juice
- handful each mint basil and coriander leaves, roughly chopped
- Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together.
- Heat a wok over a high heat and add the vegetable oil and the sesame oil.
- Throw in the lemongrass mixture and fry briefly before adding the minced cbeef and the chilli powder.
- Stir-fry the chicken for 4 mins then splash in the fish sauce.
- Turn down the heat a little and allow the beef and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
- Remove from the heat, pour over the lime juice and toss in the herbs.
- Serve with the salad veg and a lime wedge on the side.