Thai Larb Gai

Chicken Mince Salad

photo
low-carb
Share!
low-carb
Share!

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 the 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 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 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 433.1 · Prot 44.5 · Carbs 29.7 · Fat 16.9

Ingredients

Number of people

Chicken mix

Chicken mince 400.00 Grams
Shallots 1.00 Pieces
Garlic cloves 3.00 Pieces
Lemon grass 1.00 Pieces
Red chilli small 2.00 Pieces
Lime 2.00 Pieces
Fresh coriander 20.00 Grams
Fresh mint 15.00 Grams
Vegetable oil 2.00 Tbsp
Brown sugar 10.00 Grams
Soy sauce 20.00 ML
Fish sauce 10.00 ML

For salad

Baby gem lettuce 3.00 Pieces
Carrot 1.00 Pieces
Cucumber 2.00 Pieces

Fun, fresh and fast!

Cooking Time: 20 min

Cals 433.1 · Prot 44.5 · Carbs 29.7 · Fat 16.9

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 the 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 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 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 400.00 Grams
Shallots 1.00 Pieces
Garlic cloves 3.00 Pieces
Lemon grass 1.00 Pieces
Red chilli small 2.00 Pieces
Lime 2.00 Pieces
Fresh coriander 20.00 Grams
Fresh mint 15.00 Grams
Vegetable oil 2.00 Tbsp
Brown sugar 10.00 Grams
Soy sauce 20.00 ML
Fish sauce 10.00 ML

For salad

Baby gem lettuce 3.00 Pieces
Carrot 1.00 Pieces
Cucumber 2.00 Pieces
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...