• 30ml olive oil
• 2 cloves garlic, finely chopped
• 4 spring onions, finely chopped
• 2 stalks lemongrass, very finely chopped
• 1 knob fresh ginger, peeled and grated
• 2 red chillies, seeded and finely chopped
• 200g pork or chicken mince
• 30ml fish sauce
• 15ml tamarind paste
• 10ml palm sugar (or brown sugar)
• 125ml peanuts, chopped
• handful of fresh coriander, roughly chopped
• small crispy lettuce leaves as cups; choose baby cos or gem lettuce
• lime wedges to serve

1 Heat the oil in a hot pan and fry the garlic, spring onions, lemongrass, ginger and chilli together until aromatic. Remove from the pan and fry the mince until crumbly, breaking up the meat with a spatula as you stir-fry. Add the cooked garlic mixture and the rest of the seasoning, and stir-fry until the meat is browned and caramelised.

2 To Serve Sprinkle with peanuts and coriander and provide crispy lettuce leaves as cups. Drizzle lime juice over each bite before eating.

Text and image: Home magazine