Thai Larb Gai

Chicken Mince Salad

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Peel and finely chop the shallots and garlic. Bash the lemon grass with a rolling pin or the back of a knife, then slice it finely. Slice the red chilli (reserve a few slices for garnish). Juice half of the limes. Slice the remaining limes into wedges. Chop the fresh coriander (reserve some leaves for garnish) and mint.

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2 Fry chicken

Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken mince and fry for 3-4 min.

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3 Add vegetables

Add the shallots, garlic, lemon grass, chilli (spicy!) and brown sugar. Fry for 3 min further.

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4 Finish chicken mix

Add the lime juice, chopped coriandermint, soy sauce and fish sauce. Mix well and cover with a lid to keep warm.

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5 Prep salad

Separate the baby gem lettuce leaves. Peel the carrots and continue peeling until you're left with a pile of carrot ribbons. Finely slice the cucumber.

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6 Serve

Divide the lettuce leaves, carrot ribbons and cucumber slices among plates. Top them with the warm chicken mix. Garnish with the remaining lime wedges, red chilli slices (spicy!) and coriander leaves.

Tips for fussy eaters

Reserve some of the chicken mince, shallots and carrots and prepare a mild stir-fry for them. Serve with cooked rice.

Pro tip

Craving carbs? Add a handful of cooked noodles to the chicken mixture!

Fun, fresh and fast!

Cooking Time: 20 min

Cals 392 · Prot 41 · Carbs 20 · Fat 16

Dairy-Free

Ingredients

Number of people

Chicken mix

Chicken mince 400 Grams
Shallots 1 Piece
Garlic cloves 3 Pieces
Lemongrass 1 Piece
Small red chilli 2 Pieces
Lime 2 Pieces
Fresh coriander 15 Grams
Fresh mint 10 Grams
Vegetable oil 2 Tbsp
Brown sugar 10 Grams
Soy sauce 20 ML
Fish sauce 10 ML

For salad

Baby gem lettuce 3 Pieces
Carrot 1 Piece
Cucumber 2 Pieces

Fun, fresh and fast!

Cooking Time: 20 min

Cals 392 · Prot 41 · Carbs 20 · Fat 16

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel and finely chop the shallots and garlic. Bash the lemon grass with a rolling pin or the back of a knife, then slice it finely. Slice the red chilli (reserve a few slices for garnish). Juice half of the limes. Slice the remaining limes into wedges. Chop the fresh coriander (reserve some leaves for garnish) and mint.

photo

2 Fry chicken

Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken mince and fry for 3-4 min.

photo

3 Add vegetables

Add the shallots, garlic, lemon grass, chilli (spicy!) and brown sugar. Fry for 3 min further.

photo

4 Finish chicken mix

Add the lime juice, chopped coriandermint, soy sauce and fish sauce. Mix well and cover with a lid to keep warm.

photo

5 Prep salad

Separate the baby gem lettuce leaves. Peel the carrots and continue peeling until you're left with a pile of carrot ribbons. Finely slice the cucumber.

photo

6 Serve

Divide the lettuce leaves, carrot ribbons and cucumber slices among plates. Top them with the warm chicken mix. Garnish with the remaining lime wedges, red chilli slices (spicy!) and coriander leaves.

Tips for fussy eaters

Reserve some of the chicken mince, shallots and carrots and prepare a mild stir-fry for them. Serve with cooked rice.

Pro tip

Craving carbs? Add a handful of cooked noodles to the chicken mixture!

Ingredients

Number of people

Chicken mix

Chicken mince 400 Grams
Shallots 1 Piece
Garlic cloves 3 Pieces
Lemongrass 1 Piece
Small red chilli 2 Pieces
Lime 2 Pieces
Fresh coriander 15 Grams
Fresh mint 10 Grams
Vegetable oil 2 Tbsp
Brown sugar 10 Grams
Soy sauce 20 ML
Fish sauce 10 ML

For salad

Baby gem lettuce 3 Pieces
Carrot 1 Piece
Cucumber 2 Pieces
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