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Thai Larb
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Thai Larb

This is a popular, refreshing Thai dish. The fresh flavours combined with crisp lettuce make a superb little entrée bite, or put some rice on and have it as a main meal.

Makes 8 (entrée), 4 (main)
Prep Time 15 minutes
Cook Time 10 minutes
Ingredients
500 g trim pork or chicken mince
2 Tbsp Gourmet Garden Lemon Grass
1 Tbsp Gourmet Garden Coriander
1 ½ Tbsp fish sauce
1 Tbsp Gourmet Garden Hot Chilli (optional)
½ cup finely chopped cashews or peanuts
½ red onion, finely diced
2-3 limes
mint leaves
iceberg lettuce

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
Heat a non-stick frying pan and pan-fry mince thoroughly. Add Gourmet Garden Lemon Grass, Coriander, fish sauce and chilli, cook for 2 minutes. Remove from heat.
Step 2
Stir through nuts, red onion, the rind from 1 lime and enough lime juice to give a fresh flavour.
Step 3
Lastly add torn mint leaves and serve in the lettuce leaves or with lettuce pieces on the side. Serve at room temperature, as a starter or as part of a main meal with rice.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g trim pork or chicken mince
2 Tbsp Gourmet Garden Lemon Grass
1 Tbsp Gourmet Garden Coriander
1 ½ Tbsp fish sauce
1 Tbsp Gourmet Garden Hot Chilli (optional)
½ cup finely chopped cashews or peanuts
½ red onion, finely diced
2-3 limes
mint leaves
iceberg lettuce
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