This Thai-inspired dish is perfect for those midweek dinners when you want something quick, easy and light. It doesn’t need oil, so the meat has a lovely light, un-fried quality to it. Served with rice, it’s a satisfying main meal.
Ingredients
- 150ml Massel salt reduced chicken style liquid stock
- 500g chicken mince or lean pork mince
- 1/4 cup (60ml) fish sauce
- 5cm piece ginger, cut into matchsticks
- 1 long red chilli, seeds removed, cut into matchsticks
- 1 teaspoon sugar
- 2 tablespoons lime juice, plus extra lime wedges to serve
- 1 cup mint leaves
- 1 cup basil leaves
- 1/2 cup coriander leaves
- 1 Lebanese cucumber, thinly sliced
- 1 small butter lettuce, leaves separated
- 2 tablespoons roughly chopped salted peanuts
- Salt, to season
Method
- Step 1Heat the chicken stock in a wok or large frypan over medium-high heat, then add the chicken or pork mince, fish sauce and ginger. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until the meat has browned and cooked through (it might stick at first, but keep stirring).
- Step 2Add the chilli and sugar and cook, stirring, for 2 minutes, then transfer the mixture to a large bowl.
- Step 3Add the lime juice and most of the mint, basil and coriander to the warm mince mixture, then gently fold through, allowing the herbs to wilt. Taste and adjust the lime juice, fish sauce and salt.
- Step 4Arrange the cucumber and lettuce leaves on 4 serving plates. Use a slotted spoon to pile the larb gai over the top. Scatter with the peanuts and the remaining mint, basil and coriander, then serve with the lime wedges.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1031 kj
Energy
11.2g
Fat Total
2.5g
Saturated Fat
3g
Fibre
29.4g
Protein
54mg
Cholesterol
1663mg
Sodium
5.4g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Ian Wallace
- Publication: Taste.com.au
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