Spicy Thai Chicken & Basil Mince on Cous Leaves

So I found a recipe for this dish, which I LOVED in Thailiand… and I changed it, this traditional dish is called LARB.

500g Chicken Mince
3 cloves minced garlic
2x thumb sized nubs of fresh ginger chopped as fine as you can get them
4x teaspoons crushed chilli
2x small pinches of kaffir lime leaves
2x tablespoons oyster or fish sauce
circa 1x teaspoon minced lemongrass
2x tablespoons chicken stock (powdered)
1x tablespoon brown sugar
3x spring onions roughly chopped
small handful coriander roughy chopped
Large handful of fresh basil roughly chopped (which goes in right at the end)

Add the garlic, ginger, chilli to a wok with oil, once this softens, add the chicken mince and turn to high. Cook through and as this is cooking add the stock.

Slowly add the remainder of the ingredients – stirring continuously: fish sauce, brown sugar, lemongrass, kaffir lime leaves, spring onions, coriander… just before you are ready to serve, add the basil so it’s fragrance will be one of the first things you smell…

I then spooned this mixture onto washed/rinsed cous lettuce leaves, onto a platter and you’re ready to serve.

This was my first time trying the dish and I have to say, it was AMAZING.. as with anything, follow your instincts, taste as you go, and don’t forget that thai dishes are all about balancing your sweet, sour, freshness, crunch, and spice…

This took about 10 mins to prep, 15 to cook in the wok and 3 mins to serve up…


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