thai chicken larb

 

Serves 4 / 20 mins prep / 15 mins cook

This meal is high in lean protein and great for families during summer.

INGREDIENTS

  • 1 tbsp olive oil

  • 1 red onion, sliced into thin wedges

  • 1 carrot, peeled, halved, sliced finely

  • 200g green beans, halved

  • 1 tbsp lemongrass paste

  • 1 garlic clove, crushed

  • 500g chicken mince

  • 2 tbsp coconut/brown sugar

  • 2 tbsp fish sauce

  • 2 tbsp lime juice

  • 1 tsp sesame oil

  • 1 cup bean sprouts

  • 1/4 cup coriander leaves

  • 1 long red chilli, thinly sliced

  • 3 tsp sesame seeds, toasted

  • 1 baby cos lettuce, leaves separated

  • 1 cucumber, quartered and finely sliced on angle

METHOD

  1. Heat half the olive oil in wok over medium-high heat. Add onion, carrot, beans, lemongrass and garlic. Cook for 3 mins or until just tender. Transfer to a plate.

  2. Heat remaining oil in same pan over high heat. Add mince. Cook, stirring to break up lumps, for 5 mins or until browned and cooked through. Add sugar, fish sauce, lime juice and sesame oil. Cook until mixture comes to a boil. Return carrot mixture to the wok with bean sprouts. Stir to combine and cook for 1-2 mins or until heated through.

  3. Sprinkle stir-fry with coriander, chilli and sesame seeds. Serve with lettuce leaves and cucumber.

    OPTION: add one packet of cooked brown rice/quinoa to chicken mix in the last two minutes of cooking for extra carbs.

    Recipe adapted from: https://www.taste.com.au/recipes/chicken-larb-2/cf5f85f3-f292-4522-85ee-1d2a095aae15