Fragrant Laab Gai with Rice

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 22, 2015.

A warm and filling laab gai with rice

Ingredients

2 spring onions
1/2 punnet cherry tomatoes
1 carrot
1/2 Lebanese cucumber
1/2 capsicum
1/2 shallot
300 g chicken thighs, finely diced
2 cloves garlic, minced
1/2 stalk lemongrass, tough outer layer removed and very finely chopped until you have about 1 tablespoon
1 kaffir lime leaf, central stem removed, very finely sliced
1/2 chilli, finely chopped (seeds removed if you prefer less heat)
1/4 cup chopped coriander
2 tablespoons sliced mint leaves

Combine rice, water and a pinch of salt in a small 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 at any time during cooking.
While rice is cooking, prepare salad ingredients; finely slice spring onions; cut cherry tomatoes in half; peel carrot and cut into thin matchsticks or grate; halve cucumber lengthways and thinly slice on an angle; remove core and seeds from capsicum and thinly slice; finely dice shallot; set all aside.
Heat a drizzle of oil in a medium fry-pan on medium to high heat. Stir-fry chicken, garlic, lemongrass, kaffir lime leaf and chilli for 4–5 minutes or until chicken is cooked through.
In a small bowl, mix all dressing ingredients together.
In a large bowl toss cooked chicken with all salad ingredients, herbs and dressing.
Spoon ¾ cup cooked rice per person onto each plate with some fragrant laab gai. Garnish with peanuts.