Waitrose and Partners
Larb gai

Larb gai

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.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tbsp jasmine rice
  • 3 tbsp fish sauce
  • 2 limes, juice only
  • 2 tsp palm sugar
  • 1 tbsp groundnut oil
  • 3 clove/s garlic, peeled and chopped
  • 2 red chillies, deseeded and finely sliced
  • 4 Cooks' Ingredients Lime Leaves, stems removed and finely chopped
  • 20g ginger, peeled and finely chopped
  • 400g essential Waitrose British Lean Turkey Breast & Thigh Mince
  • 1 red onion, peeled and finely sliced
  • 28g coriander, leaves roughly chopped
  • 25g Thai basil, leaves roughly chopped
  • 25g 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, 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.


Typical values per serving when made using specific products in recipe


1,208kJ/ 287kcals



Saturated Fat












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