Thai Stir-fry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons peanut oil
• 800 g ground chicken
• 2 teaspoons red curry paste
• 1 small onion, finely sliced
• 2 small red chilies, seeded and finely chopped
• 2 teaspoons grated ginger
• 1/4 cup unsalted peanuts
• 1/2 chinese cabbage, finely sliced
• 1 tablespoon fish sauce
• 1 lime, juice of
• 1 tablespoon ketjap manis, plus extra to drizzle (sweet soy sauce)
• 1/2 cup snow pea sprouts (availabe from most asian supermarkets)
• 3 tablespoons chopped mint

Recipe

• 1 in a wok, heat 1 tbsp oil and brown the chicken.
• 2 remove the meat and set aside.
• 3 drain the pan juices.
• 4 heat the remaining oil and add the curry paste, onion, chillies and ginger.
• 5 cook for 3 minutes.
• 6 return the chicken to the work and add the peanuts and cabbage.
• 7 cook until the cabbage wilts, then add the fish sauce, lime juice and kecap manis.
• 8 stir-fry for 3 minutes.
• 9 remove from heat and stir through snowpea shoots and mint.
• 10 drizzle with extra kecap manis and serve.