Sometimes the coconut-based curries of Thai cuisine can be a little heavy for everyday dining. If you haven't tried them before, Thai salads are a delicious discovery. This is rather a toned down version, but feel free to add more chilli flakes if you're a real fire-eater. Ground rice is easy to make at home, truly authentic, and plays a roll in many Thai dishes. Instructions are given in the method. Thai parsley is a little like coriander, although slightly more subtle yet more robust. You should be able to find it in an Asian store, but if not substitute coriander.
Ingredients (Serves 2)
First, make the ground rice. Heat a frying pan over a very low heat and fry uncooked dry rice for 10-15 minutes until deep golden. Allow to cool and pound the rice to a fairly fine powder. You could do this in a spice grinder or with a pestle and mortar.
With a sharp knife small dice the chicken into pieces between 1/2 and one centimetre across. Quickly stir-fry the chicken for a couple of minutes over a high heat in a wok or frying pan. Mix the lime juice, nam pla and sugar together with the chilli flakes to make your dressing. Give it a taste - it might need more fish sauce or sugar.
Once the chicken is cooked, remove from heat, pour over dressing and mix herbs in. Pop the salad into a bowl, scatter over the ground rice and serve with prawn crackers to scoop.