Larb gai

Name: Larb gai
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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; 20 g ginger, peeled and finely chopped; 400 g essential Waitrose British Lean Turkey Breast & Thigh Mince; 1 red onion, peeled and finely sliced; 28 g coriander, leaves roughly chopped; 25 g Thai basil, leaves roughly chopped; 25 g mint, leaves roughly chopped; 3 little gem lettuce, large leaves separated

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

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Ingredients

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

Method

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.
Stir the fish sauce, lime juice and palm sugar together in a small bowl until the sugar has dissolved, then set aside.
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.
To serve, spoon the turkey mixture into the lettuce cups and sprinkle over the toasted rice powder. Garnish with the remaining herbs.