This chicken mince dish, kind of Thai larb-ish, is adapted from a that’s life! reader recipes compilation, and I served it with tortillas and Greek yoghurt, to make it a fajita meal. Yum. The coconut milk gave the chicken a definite Thai flavour.
Soooooo quick, the whole thing was cooked and ready to serve in 20 minutes. Definitely one to rival Jamie with his very quick meals – including chopping time it was less than 30-minutes from start to finish. A weeknight winner, and especially good at this crazy time of year!
Thai Chicken Fajitas
2 tbsp olive oil
500 gms chicken mince
3 cloves garlic, crushed
1 red chilli, finely chopped
1 red onion, finely chopped
1 stalk lemongrass, finely chopped
165 mls low-fat coconut milk
¼ cup sweet chilli sauce
2 tbsp lime juice
1 tbsp fish sauce
3 tbsp fresh coriander leaves, roughly chopped
Heat olive oil in a large saucepan or wok. Add chicken, garlic, chilli, onion and lemongrass, and saute, stirring often to break up lumps, for about 5 minutes.
Add remaining ingredients, bring to a boil and simmer on low heat for 15 minutes, stirring occasionally.
Serve with tortillas and Greek yoghurt (optional – add shredded lettuce as well).
Happy Summer fooding!