Thai-spiced chicken mince for larb
A handy little flavour bomb to have squirrelled away in the freezer for nights when you need a little zing in your life. It's a neat package of chicken mince, flavoured with kaffir lime leaves, garlic, red onion, garlic, fish sauce and chilli, and provides the base for a quick Thai larb warm salad. Defrost then heat a wok till smoking. Swirl around some peanut (or other flavourless oil) and add the mince, flipping and stirring to break it up. When the mince is fully cooked, add the juice of a lime and a big handful of mint and/or Thai basil (and blanched green vegetables if you'd like). Serve with steamed rice, extra chopped chilli and fish sauce, with baby cos lettuce leaves for wrapping.
Free-range chicken mince, garlic, red onion, kaffir lime leaves, red chillies, fish sauce, sugar. (FISH)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults