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
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
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!
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