localeaves
Servings:
2
Prep time:
00:10
Cook time:
00:35
A delicious dish from Laos, that’s also very popular in Thailand. Special thanks to Ester (IG: @hutspot_en_hotspot) for creating this recipe using localeaves herbs!
Ingredients
- 300 grams of minced chicken
- 100 grams of rice
- 1 stalk of lemongrass
- 3 cloves of garlic
- 1 red pepper
- 3 stalks of spring onion
- 3 cm fresh ginger
- 1/2 cucumber
- 4 big leaves of localeaves lettuce little gem
- 1 localeaves Thai basil
- 1 localeaves coriander
- 1/2 tablespoon soy sauce
- 2 limes
- 1 tablespoon fish sauce
- 3 teaspoons sugar
- chili flakes
- 1 localeaves radish pink cress
Instructions
- Prepare the rice according to the package directions. Heat a little olive oil in a frying pan and fry the rice for about 15 minutes until nicely browned. Set aside.
- Cut the spring onion into thin rings.
- Heat another dash of olive oil in another frying pan. Fry the minced chicken with the spring onion for about 15 minutes until done.
- Meanwhile, chop the red pepper, garlic, ginger and lemongrass in the food processor or by using a hand blender. Is the minced meat done? Then add the red pepper mixture to the meat and fry briefly more.
- Add the soy sauce, the juice of 1 lime, the fish sauce and the sugar and fry for a few minutes more.
- Chop the Thai basil and fresh coriander. Cut the cucumber into small cubes.
- Now make up the little boats. Fill each lettuce leaf with a scoop of fried rice and a generous scoop of minced chicken. Top with chopped fresh Thai basil, coriander and radish pink cress.
- Sprinkle the lettuce leaves with chili flakes to taste and serve with wedges of lime.
