| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 442 |
| Fat | 10g |
| Saturates | 3g |
| Protein | 24g |
| Sugars | 59g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Finely slice the red chillies. Finely grate the garlic and ginger. Finely chop the coriander and lemongrass.
2
Place the chicken, lime leaves, chilli, garlic, coriander, lemongrass, ginger, lime juice, fish sauce and sugar in a large bowl and mix to combine.
3
Heat a large non-stick frying pan or wok over a high heat. Add the mince mixture and cook for 20–22 minutes or until browned. Stir through the chicken stock.
4
Finely grate the carrot and chop the spring onions. Add them to the chicken. Cook for 5 minutes.
5
Place the vinegar and sugar in a large bowl and whisk until the sugar has dissolved. Add the vinegar mixture to the chicken and stir, cooking for approx. 5 minutes before removing from the heat.
6
Serve immediately
