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...atory 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.
Plantpoints
protein
spices
seeds
Plantpoints
protein
spices
seeds
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NUTRITION PER SERVING (Read more)
Notes
Please note that as this recipe is a guest contribution we cannot answer any questions on it.
Plantpoints
protein
spices
seeds
Ingredients
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.
Notes
Please note that as this recipe is a guest contribution we cannot answer any questions on it.