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Larb gai

Larb gai

By Grace Lei
15’ Prep time
10’ Cook time
25’ Total time
287 Calories
4 Serving

Summary

This thai-inspired dish is wonderfully aromatic and flavour-rich, whilst being light and nutritious at the same time. the lime leaves give a tangy citrus taste for added fragrance and depth.
Grace Lei 0 Followers

Step by Step

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Step 1

Heat a dry wok over a medium heat, add the rice and toast for 2-3 minutes until lightly browned. Tip into a pestle and mortar and grind to a fine powder.
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Step 2

Stir the fish sauce, lime juice and palm sugar together in a small bowl until the sugar has dissolved, then set aside.
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Step 3

Heat the wok over a high heat, add the oil. When the oil smokes, add the garlic, chilli, lime leaves and ginger. Stir-fry for 1 minute, then add the turkey. Stir-fry for 3 minutes, then add the onion and fish sauce mixture. Fry for a further minute or until the turkey is cooked through and there is no pink meat, then transfer to a large bowl and leave to cool slightly. Add half of the herbs and stir to combine.
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Step 4

To serve, spoon the turkey mixture into the lettuce cups and sprinkle over the toasted rice powder. Garnish with the remaining herbs.

Ingredient

  • Red chillies
    Red chillies
    2
  • Limes
    Limes
    2
  • Mint
    Mint
    25 grams
  • Ginger
    Ginger
    20 grams
  • Garlic
    Garlic
    3 clove/s
  • Fish sauce
    Fish sauce
    3 tbsp
  • Thai basil
    Thai basil
    25 grams
  • Palm sugar
    Palm sugar
    2 tsp
  • Groundnut oil
    Groundnut oil
    1 tbsp
  • Coriander
    Coriander
    28 grams
  • Little gem lettuce
    Little gem lettuce
    3
  • Jasmine rice
    Jasmine rice
    2 tbsp
  • Essential waitrose british lean turkey breast & thigh mince
    Essential waitrose british lean turkey breast & thigh mince
    400 grams
  • Cooks' ingredients lime leaves
    Cooks' ingredients lime leaves
    4
  • Red onion
    Red onion
    1

Nutrition Facts

View nutrition facts
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