I’ve been lucky enough to have visited Thailand more times than I can remember. I love the beaches, the people, but above all the food! The perfect balance of sour, sweet, salty and bitter which results in some incredible taste sensations.
Larb is one of my favourite Thai salads. A usual component of the dish is ground toasted rice, which I’ve omitted and replaced it with the cashews for the crunch. Eat it wrapped in lettuce cups. Delish!
Larb Gai
Method
Heat frypan and dry roast cashews, tossing occasionally so they don’t burn. Set them aside.
Heat coconut oil over a medium-high heat and add the mince and spring onion. Sprinkle over the arrowroot and cook through, breaking the mince up so it’s crumbly.
Remove from heat.
Add the chilli, fish sauce, sugar, zest and lime juice.
Mix through the leaves.
Grind the cashews in a mini food processor to a rough crumble and sprinkle on top.
Serve with lettuce cups.
Ingredients
- 500 grams minced pork or chicken
- 3-4 spring onions, sliced (green part as well)
- 1 tablespoon arrowroot
- 1 tablespoon fish sauce
- 1 red Birdseye chilli, finely chopped
- Juice and zest of 1 lime
- 1 1/2 tablespoons coconut sugar
- 2 tablespoons coconut oil
- Small handful of cashews (about 10)
- Small handful each of roughly chopped mint and coriander leaves