Keeping on the Thai meal theme in our house, I decided to try this recipe from Michelle Bridges. It’s a very simple but flavoursome meal, packed with herbs and spices. As I couldn’t find any lean chicken mince readily available, I blitzed some skinless chicken thighs in my food processor in place of the mince. Unfortunately my local supermarkets and green grocers didn’t have fresh mint and coriander in stock, so I was forced to use the herb pastes from the tube. The fresh herbs would of course be far better and I will make this dish again for a light dinner as soon as I can get my hands on some nice fresh bunches of coriander and mint!
Ingredients to serve 2:
- Juice of half a lime
- 3 tsp fish sauce
- 1/2 tsp brown or palm sugar
- 2 tsp peanut or sesame oil
- 1 lemongrass stalk, pale part only, finely chopped
- 1 clove of garlic, crushed
- 1 birdseye chilli, finely chopped
- 300g lean chicken mince
- 1 red shallot/onion, thinly sliced
- 1/3 cup coriander, roughly chopped
- 1/3 cup mint leaves, roughly chopped
- 4-6 iceburg lettuce leave, forming cups
- Lime wedges to serve
In a small bowl, combine lime juice, fish sauce and sugar. Stir and set aside to let the sugar dissolve.
Heat the oil in a wok or frypan and fry the chicken mince. When it starts to turn white, add in the lemongrass, chilli and garlic and cook the chicken mix until brown, stirring to break up any lumps.
Add the shallot, lime juice mixture and herbs and toss to combine.
Divide the chicken mixture between the lettuce cups or into small bowls with the lettuce cups served alongside the cucumber and lime wedges.