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Chiang Mai Pork (Thai Spag Bog)

Chiang amend1

This delicious dish is so easy & quick to prepare yet bursting with Thai flavours. I first ate this in Thailand & had to recreate my own. It is akin to a spaghetti bolognaise in that minced meat (pork or turkey) or quorn is mixed with vegetables & the stock reduced down to make a tasty sauce. It is also a popular everyday dish in Thailand.

By adding in milled chia seeds, lots of vegetables, this meal is not only delicious, but healthy too (yey! eat the rainbow!).  It cooks in one pan too, so there is minimal washing-up! You can serve this as a main meal with rice or in lettuce cups as a starter for those watching their carbs.

Serves 4 (as a main meal)

Prep Time: 20 mins

Cook Time: 15 mins

Ingredients

1/2tbsp coconut oil

2 red onions, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, crushed

1 5cm piece of ginger, finely chopped

400g mince (pork, turkey or Quorn)

2 stalks lemongrass, finely chopped

1 red & orange pepper, deseeded & sliced

1 teaspoon chilli flakes (ore if you like it hotter!)

300 ml vegetable stock (I use bouillon powder)

1 tsp cornflour, 4 tbsp milled chia seeds

2tbsp fish sauce

1 tablespoons dark soy 

Lime juice from 1/3 a lime or 3 lime leaves

10 cherry tomatoes, halved

8 mushrooms, finely sliced

3 spring onions, finely sliced

Handful of small brocolli florets

Salt & pepper to taste

Chiang 2 amend

Method

Melt the coconut oil. On a low heat, brown the chopped red onions & celery for about 5 mins.

Add the garlic, ginger, lemon grass & stir for about 1-2 mins. Then add the mince & brown for about 8 mins.

Add the chilli flakes, peppers, tomatoes . Then the stock, fish sauce & soy sauce. Simmer on a low heat for about 5 mins before adding the brocolli florets.

Add the fish sauce, soya sauce, lime leaves or lime juice.

Add the & sliced mushrooms & sliced spring onions & simmer for 3 mins. Mix the cornflour with a little water & add to thicken the sauce, along with the milled chia seeds. Cook through & serve with a sprinkling of fresh chopped coriander.

I serve this with basmati, quinoa or in lettuce cups. Enjoy!

Don’t forget you can find my favourite recipes in my FREE eBook here.

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