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Gurdeep Loyal's Turmeric and Black Pepper Larb Cups with Lime Leaf

This Thai-inspired recipe comes from our friend Gurdeep Loyal's cookbook Mother Tongue. We think it's a delicious way to incorporate some anti-inflamm...This Thai-inspired recipe comes from our friend Gurdeep Loyal's cookbook Mother Tongue. We think it's a delicious way to incorporate some anti-inflammatory spices into a high-protein meal. You can watch Gurdeep cooking it with Rupy on our YouTube Channel. Read more This Thai-inspired recipe comes from our friend Gurdeep Loyal's cookbook Mother Tongue. We think it's a delicious way to incorporate some anti-inflammatory spices into a high-protein meal. You can watch Gurdeep cooking it with Rupy on our YouTube Channel. This Thai-inspired recipe comes from our friend Gurdeep Loyal's cookbook Mother Tongue. We think it's a delicious way to incorporate some anti-inflammatory spices into a high-protein meal. You can watch Gurdeep cooking it with Rupy on our YouTube Channel.

Why is this healthy?
Plant
points
High
protein
High
fibre
Herbs &
spices
Nuts &
seeds
Contains
Peanuts, Shellfish, Soy, Gluten
Ingredients
Serves 2
Metric Imperial
black peppercorns
kaffir lime leaf
fresh
cardamom pods
seeds removed, you can discard the shells
coriander seeds
sea salt
grated
amchur (dried mango powder)
soy sauce
Gurdeep recommends light soy sauce
fish sauce
white onion
finely diced
use a light olive oil or neutral-flavoured vegetable oil
garlic cloves
finely chopped
green chilli
finely chopped
chicken thigh
Swaps: plain tempeh
minced
coriander
chopped leaves
toasted peanuts
crushed
To serve
red onion

Ingredients

Serves 2
Metric Imperial
black peppercorns
kaffir lime leaf
fresh
cardamom pods
seeds removed, you can discard the shells
coriander seeds
sea salt
grated
amchur (dried mango powder)
soy sauce
Gurdeep recommends light soy sauce
fish sauce
white onion
finely diced
use a light olive oil or neutral-flavoured vegetable oil
garlic cloves
finely chopped
green chilli
finely chopped
chicken thigh
Swaps: plain tempeh
minced
coriander
chopped leaves
toasted peanuts
crushed
To serve
red onion

Method

1. Gather and prepare your ingredients.

2. Blitz the peppercorns, lime leaves, cardamom, coriander seeds, and salt to a powder.

3. Mix with the turmeric, amchoor, soy sauce, fish sauce, rice vinegar, and 2 tablespoons of water.

4. Heat the oil in a frying pan over medium heat. Add the onion and fry for 4-5 minutes, until soft.

5. Add the garlic, chilli, and chicken mince. Cook for 5-6 minutes, until browned.

6. Add the spice paste and cook for another 2–3 mins, until darkened and fragrant.

7. Stir through the coriander and peanuts and adjust seasoning to taste.

8. Spoon into your leaves of choice, top with onion, peanuts, and a squeeze of fresh lime juice.

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