Lao Style Pork Larb

Very thinly slice the kaffir lime leaves. TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them thin! Thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into thirds. Cut the red capsicum into 2 cm chunks. Finely chop the garlic (or use a garlic press). Thinly slice the long red chilli (if using). Pick the mint leaves and thinly slice. Slice the lime into wedges.

Heat a drizzle of olive oil in a large frying-pan or wok over a medium high heat. Add the kaffir lime, carrot, green beans and red capsicum and cook, tossing regularly for 3-4 minutes or until just tender. Add the garlic and cook for 1 minute, or until fragrant. Set aside in a bowl.

Return the frying pan to a high heat with a drizzle of olive oil. Add the pork larb mince and cook, breaking up with a wooden spoon and tossing regularly, for 6-7 minutes or until browned.

Return the veggies to the pan with the brown sugar & a good squeeze of lime juice. Cook, tossing regularly, for 1-2 minutes or until well combined.