Thai Larb Gai

• 500 grams chicken mince
• 2 clove garlic, crushed
• 1 stalk lemon grass, chopped
• 1 small knob ginger, grated
• 1 each green and red chillies, diced
• 227 grams tin water chestnuts, diced
• 1 small amount vermicelli, cooked to packet directions
• 2 limes, juiced
• 6 tbsp fish sauce
• 6 tbsp vinegar
• 4 tbsp brown sugar
• 1/2 small red capsicum, thinly sliced
• 1/2 spanish onion, thinly sliced
• 1/4 cup mint, roughly chopped
• 1/4 cup coriander, roughly chopped
• 1 ice berg or baby cos lettuce
• 1 small splash peanut oil

1. Brown mince in peanut oil with garlic, lemongrass and ginger
2. Once browned, add lime, vinegar and fish sauce, adding more to taste if needed.
3. Simmer for 3 minutes
4. Turn off heat and stir through water chestnuts, vermicelli cut into small strands, capsicum, spanish onion and herbs
5. Rest for 5 minutes, seperate lettuce leaves and serve larb on top of lettuce.
6. Serve with rice

clove garlic, lemon grass, knob ginger, red chillies, water, amount vermicelli, fish sauce, vinegar, brown sugar, red, onion, mint, coriander, peanut oil

Taken from cookpad.com/us/recipes/365079-thai-larb-gai (may not work)