THAI LARB

This was so quick and easy and can be made with any type of mince – lamb, chicken, pork or beef. It has a lot going for it.

Ingredients

  • 1 tablespoon peanut oil
  • 4 garlic cloves, crushed (or grated with the fine side of a box grater)
  • 4 tbsp fresh ginger, finely grated (as above)
  • 2 lemongrass stalks, bash with a meat mallet and finely chop
  • 1kg beef mince (or pork or chicken)
  • 1 fresh chilli – chopped finely
  • 4 tbsp fish sauce
  • 4 tbsp sweet chilli sauce
  • 4 tablespoons lime juice
  • Zest of one lime
  • 2 medium red onions, finely sliced
  • ¾ cup fresh mint leaves, chopped
  • ¾ cup fresh coriander leaves chopped
  • ¾ cup Thai mint, chopped
  • ¾ cup chopped spring onions
  • 1/3 cup chopped roasted unsalted peanuts
  • Lettuce leaves and lime wedges, to serve

 Method:

1          Cook garlic, ginger and lemongrass for 1 minute until fragrant. Add mince for 8-10 minutes stirring with a wooden spoon to break up mince.

2          Remove from heat and add fish sauce, chilli, sweet chilli sauce and lime juice, and stir through onions, mint and coriander. Sprinkle with the toasted peanuts.

Serve with washed lettuce leaves. Each person takes a piece of lettuce, puts in some meat mix an wraps and eats. {like the Chinese restaurants do san choy bow).

These days I would do a mixed raw salad with a Thai dressing to serve with this.

Optional – a side of carrot and fennel adds a bit of crunch.

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2 Responses to “THAI LARB”

  1. ArteNisa February 19, 2016 at 12:37 pm #

    Did you ever try to make Bruschetta from these wonderful ineredignts? That’s heavenly on roasted farmer’s bread. This year we’re growing green beans, lettuce, zucchini, peas, a test eggplant, cucumbers and peppers. And we always have lots of berries and fresh herbs. Especially the herbs mean summer cooking to me. Yum!

    • Nerakween March 25, 2016 at 2:15 am #

      Hi there,
      I haven’t made this for ages but what a great idea. Sounds like it would be heavenly.
      Your garden sounds great, it is inspiring me to get the next seasons crop in. At the moment I have let the poultry in to do a bit of debugging, fertilising, digging and weeding.
      I grew a variety of tomato this year called Rapunzel – long strands of cherry tomatoes, and the vines were nearly 3m tall. Needed massive supports. I had great success with lady finger egg-plants and my chillis, rhubarb and peppers. The zucchini got blossom end rot.

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