Thai Laab Gai Salad with Steamed Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 5, 2017.

A perfect, light summer meal

Ingredients

½ punnet cherry tomatoes
1 carrot
½ telegraph cucumber
1 capsicum
½ brown onion
450g lamb mince
2 cloves garlic, minced
1 stalk lemongrass, tough outer layer removed and very finely chopped until you have about 2 tablespoons worth
1 kaffir lime leaf, central stem removed and very finely sliced
Pinch of chilli flakes (optional, adults)
3 tablespoons roughly chopped coriander leaves and stalks
3 tablespoons sliced mint leaves

Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
While rice is cooking, prepare salad. Cut cherry tomatoes in half; cut carrot into thin matchsticks (or grate); halve cucumber lengthways and thinly slice on an angle; remove core and seeds from capsicum and thinly slice. Set all aside in a large bowl. Finely dice onion.
Heat a drizzle of oil in a large fry-pan on medium-high heat. Stir-fry onion, lamb mince, garlic, lemongrass and kaffir lime leaf for about 4 minutes, breaking up with a wooden spoon as it cooks, until browned. Add chilli flakes (if using).
In a small bowl, mix all dressing ingredients together. Toss in pan with cooked lamb mixture until combined.
Add lamb mixture to bowl with all salad ingredients, herbs and dressing and toss to combine.
spoon ¾ cup steamed rice per person onto each plate and top with some Thai laab gai salad. Garnish with peanuts.