Larb gai

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4


2 tbsp Waitrose Hom Mali Jasmine Rice
3 tbsp fish sauce
Juice of 2 limes
2 tsp palm sugar
1 tbsp groundnut oil
3 cloves garlic, peeled and chopped
2 red chillies, deseeded and finely sliced
4 Cooks’ Ingredients Kaffir Lime Leaves, stems removed and finely chopped
20g ginger, peeled and finely chopped
400g pack essential Waitrose British Lean Turkey Breast & Thigh Mince
1 red onion, peeled and finely sliced
28g pack coriander, leaves roughly chopped
25g pack Thai basil, leaves roughly chopped
25g pack mint, leaves roughly chopped
3 little gem lettuce, large leaves separated  


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.

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

3.  Heat the wok over a high heat, add the oil. When the oil smokes, add the garlic, chilli, kaffir 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.

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