I love Thai food. I could happily exist on a diet of Thai food for a very long time. Actually, throw in Japanese food and I’m pretty certain I could exist on that for the rest of my life.
Issue is, you can never be certain what goes into your takeaway meal. Hidden salt, sugar and fat… it’s a major risk when you’re on Project Tighten Up.
So, I set about making my own sour and spicy Larb salad. I used turkey mince because it’s super lean and cheap however it is traditionally made with chicken or pork mince. I also served this up the next day for lunch with broccoli instead of lettuce and it was just as good.
Ingredients (serves 4)
1 tbs peanut oil
500g turkey mince
1 stem lemon grass, pale section only, finely chopped
1 small chilli, finely chopped
1/4 cup fresh lime juice
1 tbs fish sauce
1/4 small red onion, thinly sliced (or more if you’re an onion fan!)
1/3 cup fresh coriander leaves
2 cups of cooked quinoa
Lettuce leaves, to serve
Heat the oil in a wok or frying pan over high heat until just smoking. Add the mince, lemon grass and chilli and stir-fry, breaking up any lumps, for 3-4 minutes or until meat changes colour. Transfer to a bowl and set aside to cool slightly.
Whisk together the lime juice and fish sauce in a small bowl until well combined. Drizzle the mince mixture with the dressing.
Add the, quinoa, onion and coriander and stir to combine. Spoon the mince mixture among lettuce leaves and dig in!
What cuisine could you eat every day for the rest of your life?