Remove the skin and bones from the chicken thighs and then mince the meat in a food processor.
Peel the ginger and cut into thin matchsticks.
Cut the chilli in half, remove the seeds and cut the flesh into thin strips.
Pick the leaves from the herbs and carefully chop.
Peel and slice the cucumber into rounds.
Cut the lettuce in half and separate the leaves.
Zest and juice the limes.
Toast the peanuts under a hot grill and then roughly chop.
Heat the chicken stock in a wok or large frying pan over a high heat. Once boiling, add the chicken mince, fish sauce and ginger. Cook, breaking up the meat with a spoon for 5 minutes or until the chicken stock has evaporated and the meat has browned.
Stir in the chopped chilli and palm sugar and cook for another minute. Remove from the heat and put the mix into a large bowl. Allow to cool slightly and add most of the herbs. Keep some back for garnishing. Stir in the lime juice and taste the mix. Add more fish sauce if needed.
Place the cucumber and leaves onto a large plate and spoon the warm salad over the top, finish with the remaining herbs and the peanuts.
«Feel free to use pork instead of chicken and finish the dish with dried crispy prawns for a really authentic flavour.»