Larb Gai (AIP Friendly)

Ingredients:

For the Chicken:

• 500g Chicken Mince (from the butchers or organic if you can!)
• 2 tablespoon coconut oil
• 2 teaspoons ground ginger, or 1 tsp fresh.
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• 2 tablespoons flour (either plain, gluten free or cassava root if doing AIP!)

For the Salad

• ¼ cup fresh coriander, finely chopped
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh Thai basil (or regular basil) finely chopped
• ½ cucumber, chopped
• 2 tablespoon finely chopped red onions (or one very small red onion)
• 2 tablespoon fresh lemon juice (or lime juice)
• 1 teaspoon raw honey
• 2 teaspoon red wine vinegar
• 1 teaspoon soy sauce or coconut aminos
• 1 little gem lettuce - finely chopped (or 2 to make more portions but more leafy!)

Method:

For cooking the chicken:

1. Heat a large pan and when hot add the coconut oil. Then add the ground chicken along with the ginger, garlic, sea salt and the flour. Stir fry on medium heat stirring frequently for about 10 minutes until the chicken is cooked. You're looking to form little crispy bits every few minutes, then stir to crisp the other side.
2. If there's water, move the ground chicken towards the edges of the skillet and let cook on medium for another 5 minutes or so until most of the liquid in the center of the pan evaporates.
3. Turn heat off and transfer the chicken to a large mixing bowl. Let the chicken cool for 10-15 minutes.

For making the salad:

1. In a jar, small bowl, or jug, mix together the lemon or lime juice, honey, red wine vinegar, and soy sauce to make the dressing.
2. In a large bowl, add the chicken, followed by the herbs, onions, cucumber and lettuce. Add in the dressing and mix thoroughly.
3. Season to taste