Name: Thai larb gai salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup chicken stock; 400 gram chicken mince; 2 tablespoon fish sauce; 4 centimetre ginger, peeled, cut into matchsticks; 1 long red chilli, thinly sliced; 1 teaspoon caster sugar; juice of 1 lime; 1 cup coriander leaves, plus extra, to serve; 1 large butter lettuce, leaves separated; steamed white rice, to serve

Thai larb gai salad

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

1/2 cup chicken stock

400 gram chicken mince

2 tablespoon fish sauce

4 centimetre ginger, peeled, cut into matchsticks

1 long red chilli, thinly sliced

1 teaspoon caster sugar

juice of 1 lime

1 cup coriander leaves, plus extra, to serve

1 large butter lettuce, leaves separated

steamed white rice, to serve

Method

1.Place stock in a large wok and bring to simmer. Add mince, fish sauce and ginger, breaking up mince with the back of a wooden spoon. Simmer 5 minutes, stirring, until chicken cooks through and stock reduces.

2.Add chilli and sugar and cook 1-2 minutes, stirring, until almost all liquid evaporates.

3.Remove from heat. Stir in lime juice and coriander.

4.Spoon larb gai mixture into lettuce leaves. Top with extra coriander. Accompany with steamed rice.

If you can find Thai basil, you can use this instead of coriander leaves.
Note

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