Organic Chicken Larb Gai Recipe

Based on a recipe created by our friends at Farro Fresh
Serves 4


500 gram Bostock Brothers chicken mince
1 lemongrass stalk (white bulb)
4 kaffir lime leaves
2 red chillies
4 garlic cloves
5cm piece of freshly grated ginger
1 tbs olive oil
1 tbsp sesame oil
1 tsp chilli powder
2 tbs fish sauce
1 tsp sugar
1 red onion, slicked
3 tbsp lime juice
A handful each of mint, basil and coriander leaves, roughly chopped


Cos lettuce
1 cucumber cut into strips
200g beansprouts
Lime wedges


Roughly chop the lemongrass, kaffir lime leaves, chillies, garlic and ginger. Blitz them all in a processor until everything is finely chopped together.

Heat a wok over high heat, at the olive and sesame oil, then add the lemongrass mixture and fry briefly before adding the minced chicken and chilli powder.

Stir fry for 4 minutes then add the fish sauce and sugar. Turn down the heat a little and fry for a further 4 minutes or until cooked, then add the red onion and cool for a minute.

Remove from the heat, pour over the lime juice and toss the herbs through. Serve in lettuce cups with cucumber strips, beansprouts and a squeeze of lime.


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