Larb gai

Serves 4:

• 150ml chicken stock
• 500g mince pork or chicken
• 1/4 cup fish sauce
• 5cm ginger - cut into matchsticks
• 1 long red chilli - cut into matchsticks
• 1 tsp sugar
• 2 Tbsp lime juice
• 1 cup mint leaves
• 1 cup basil leaves
• 1/2 cup coriander leaves
• 1 lebanese cucumber, sliced thinly
• lettuce
• 2 Tbsp choped peanuts

Heat the chicken in a frypan, then add mince, fish sauce & ginger. Cook, breaking up, for about 5 minutes.
Add chilli & sugar, cook stirring for 2 minutes, then remove from heat.
Stir through lime juice & herbs.
Arrange cucumber & lettuce on plates, spoon mixture on top and sprinkle with peanuts.
(Serve with lime wedges & garnish with herbs.)