Recipes › Lunch

• Lunch
• 18 min
• Dairy-Free
• Gluten-Free

Larb gai

Thai minced chicken salad with lime, mint and chilli in lettuce cups.

Calories

333

Protein

38 g

Carbs

29 g

Fat

7 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Chicken breast
• 1 tsp Vegetable oil
• 2 tbsp Lime juice
• 1 tbsp Fish sauce
• 1 Shallot
• 1 Red chilli
• 10 g Fresh mint
• 10 g Fresh coriander
• 150 g Romaine lettuce
• 150 g White rice, cooked

Contains: Fish. Always check the labels of what you buy.

Method

1. Very finely chop the chicken (or pulse it briefly in a food processor).
2. Heat the oil in a frying pan or wok over a medium-high heat and stir-fry the chicken for 6 minutes, breaking it up, until cooked through.
3. Thinly slice the shallot and chilli and roughly chop the mint and coriander.
4. Take the pan off the heat and stir in the lime juice, fish sauce, shallot, chilli and herbs.
5. Separate the lettuce leaves and spoon the larb into them. Serve with the warm rice.

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