Larb Gai with Mint and Basil

I posted about Larb Gai back on the 4th of Feb. I cooked it again, worked out the nutritional info this time and took photos!

It is for this recipe that I wanted to have a herb garden 🙂 I now have coriander, mint and basil in pots.

Larb Gai with Mint and Basil

100ml chicken stock
500g minced chicken or turkey or pork
1/4 cup fish sauce
5 cm piece of fresh ginger, cut into matchsticks
1 long red chilli, seeds removed, cut into matchsticks
1 tsp sugar
2 tbs lime juice, plus extra lime wedges to serve
1 cup mint leaves, roughly chopped
1 cup basil leaves, roughly chopped
1/2 cup coriander (cilantro) leaves, roughly choppped
1 eschallot, peeled and finely sliced
1 lebanese cucumber, thinly sliced
10g roughly chopped peanuts/serve (optional)

Heat the stock in a wok or large frying pan over medium high heat. Add the mince, fish sauce and ginger and cook, breaking up the meat with a wooden spoon, for 5 minutes, or until the meat has browned and cooked through. Add the chilli and sugar and cook, stirring for 2 minutes. Remove from the heat. Add the lime juice, the chopped herbs and eschallot; fold through, allowing the herbs to wilt. Arrange the cucumber on the plates and, using a slotted spoon, pile the larb gai on the plates. Scatter with the peanuts and serve with the extra lime wedges.

Serve with lettuce leaves, rice, other salad bits and pieces (not included in the info below)

nutritional information:
(does not include peanuts – per serve add 266kJ, 2.5 g protein, 5.3 g fat 1.5 g carb)
total: 3858 kJ , 101 g protein, 41.5 g fat, 21 g carb
3 serves: 1286 kJ, 33.6 g protein, 14g fat, 7 g carb
total: 3735 kJ, 101g protein, 41g fat, 21 g carb
3 serves: 1245 kJ, 33.6g protein, 13.6 g fat, 7 g carb
total: 4104 kJ , 110 g protein, 47.5 g fat, 21 g carb
3 serves: 1368 kJ, 37 g protein, 16g fat, 7 g carb


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