Cooking Time
20 minutes
Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring occasionally, for 3 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until browned.
Meanwhile, cut 5cm from roots end of coriander. Wash and finely chop. Remove coriander leaves and set aside. Add chopped coriander to mince with sweet chilli sauce, fish sauce, lemon juice and sugar. Stir to combine. Reduce heat to low. Cook, stirring occasionally, for 5 minutes or until heated through.
Serve mince with coriander leaves, steamed baby pak choy and steamed jasmine rice.
To steam baby pak choy, half-fill a medium saucepan with water. Bring to the boil. Place baby pak choy in a steamer basket over pan. Cook, covered, for 1 minute or until just wilted. Drain.
I added a grated carrot and a grated zucchini, which helped with the moisture factor others mentioned. I also added garlic, and used lime juice instead of lemon, and palm sugar instead of brown sugar. It was probably a bit sweet for my taste - I added a bit more lime juice and fish to balance it a bit.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 310 | ||
Calories from Fat: 142 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 161.2mg | 50 % | |
Sodium 810.9mg | 28 % | |
Potassium 1043.2mg | 27 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.8g | ||
Protein 33.3g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 310
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