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Larb gai with mint and basil
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Quick and light Thai-inspired dish, oil-free meat with satisfying rice. Perfect for busy midweek dinners!
Ingredients:
  • 150ml salt reduced chicken style liquid stock
  • 500g chicken mince or lean pork mince
  • 60ml fish sauce
  • 5cm piece ginger, cut into matchsticks
  • 1 long red chilli, seeds removed, cut into matchsticks
  • 4.50 gm sugar
  • 42.00 gm lime juice, plus extra lime wedges to serve
  • 250.00 ml mint leaves
  • 250.00 ml basil leaves
  • 125.00 ml coriander leaves
  • 1 Lebanese cucumber, thinly sliced
  • 1 small butter lettuce, leaves separated
  • 40.00 ml roughly chopped salted peanuts
  • Salt, to season
Instructions:
  • In a wok or large frypan over medium-high heat, warm the chicken stock. Add the chicken or pork mince, fish sauce, and ginger. Cook for 5 minutes, stirring occasionally until the meat is browned and cooked through.
  • Combine the chili and sugar in the pan and cook, stirring, for 2 minutes before transferring the mixture to a large bowl.
  • Mix in the lime juice and the majority of the mint, basil, and coriander into the warm mince mixture, gently stirring to let the herbs wilt. Adjust the taste with lime juice, fish sauce, and salt as needed.
  • On 4 serving plates, artistically arrange the cucumber and lettuce leaves. Spoon the flavorful larb gai on top using a slotted spoon. Sprinkle with peanuts, mint, basil, and coriander. Serve with lime wedges.

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