One Pan Coconut Rice Larb with Thai Basil Salad

In a large frying pan over a high heat add a drizzle of olive oil. Add the beef mince to the pan to brown, breaking up the mince with a wooden spoon. Cook for 3-4 minutes or until mince has browned. Peel and mince garlic. Add garlic, lemongrass, coconut and jasmine rice and stir through mince.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add stock concentrate, 1.5 cups of water, soy sauce (see tip) and the juice of 1/2 a lime to the frying pan. Season with salt and pepper and bring the stock to a simmer. Put a lid on the pan and cook for 10 minutes until the stock has been absorbed and the rice is tender.

Tip! There are 2 sachets of brown sauce in this recipe. The soy is a darker colour but we suggest you taste the sauce before adding it. The soy sauce is not sweet, unlike the other sauce.

While the larb is cooking chop the cherry tomatoes in half and slice the cucumber into rounds. Pick and chop the basil leaves, discarding the stems. In a small bowl mix together the fish sauce mix with a squeeze of lime (to taste).

Divide the coconut rice larb between the plates and add the tomatoes, cucumber and basil leaves to each plate and spoon the dressing over.

In a large frying pan over a high heat add a drizzle of olive oil. Add the beef mince to the pan to brown, breaking up the mince with a wooden spoon. Cook for 3-4 minutes or until mince has browned. Peel and mince garlic. Add garlic, lemongrass, coconut and jasmine rice and stir through mince.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add stock concentrate, 1.5 cups of water, soy sauce (see tip) and the juice of 1/2 a lime to the frying pan. Season with salt and pepper and bring the stock to a simmer. Put a lid on the pan and cook for 10 minutes until the stock has been absorbed and the rice is tender.

Tip! There are 2 sachets of brown sauce in this recipe. The soy is a darker colour but we suggest you taste the sauce before adding it. The soy sauce is not sweet, unlike the other sauce.

While the larb is cooking chop the cherry tomatoes in half and slice the cucumber into rounds. Pick and chop the basil leaves, discarding the stems. In a small bowl mix together the fish sauce mix with a squeeze of lime (to taste).

Divide the coconut rice larb between the plates and add the tomatoes, cucumber and basil leaves to each plate and spoon the dressing over.