Thai Larb Gai

Name: Thai Larb Gai
Ingredients: 500 grams chicken mince; 2 clove garlic, crushed; 1 stalk lemon grass, chopped; 1 small knob ginger, grated; 1 each green and red chillies, diced; 227 grams tin water chestnuts, diced; 1 small amount vermicelli, cooked to packet directions; 2 limes, juiced; 6 tbsp fish sauce; 6 tbsp vinegar; 4 tbsp brown sugar; 1/2 small red capsicum, thinly sliced; 1/2 spanish onion, thinly sliced; 1/4 cup mint, roughly chopped; 1/4 cup coriander, roughly chopped; 1 ice berg or baby cos lettuce; 1 small splash peanut oil

17 ingredients

6 steps

Ingredients

500 grams chicken mince
2 clove garlic, crushed
1 stalk lemon grass, chopped
1 small knob ginger, grated
1 each green and red chillies, diced
227 grams tin water chestnuts, diced
1 small amount vermicelli, cooked to packet directions
2 limes, juiced
6 tbsp fish sauce
6 tbsp vinegar
4 tbsp brown sugar
1/2 small red capsicum, thinly sliced
1/2 spanish onion, thinly sliced
1/4 cup mint, roughly chopped
1/4 cup coriander, roughly chopped
1 ice berg or baby cos lettuce
1 small splash peanut oil

Directions

1

Brown mince in peanut oil with garlic, lemongrass and ginger
2

Once browned, add lime, vinegar and fish sauce, adding more to taste if needed.
3

Simmer for 3 minutes
4

Turn off heat and stir through water chestnuts, vermicelli cut into small strands, capsicum, spanish onion and herbs
5

Rest for 5 minutes, seperate lettuce leaves and serve larb on top of lettuce.
6

Serve with rice