Thai Stir-fry

• 3 tablespoons peanut oil
• 800 g ground chicken
• 2 teaspoons red curry paste
• 1 small onion, finely sliced
• 2 small red chilies, seeded and finely chopped
• 2 teaspoons grated ginger
• 14 cup unsalted peanuts
• 12 Chinese cabbage, finely sliced
• 1 tablespoon fish sauce
• 1 lime, juice of
• 1 tablespoon ketjap manis, plus extra to drizzle (sweet soy sauce)
• 12 cup snow pea sprouts (availabe from most Asian supermarkets)
• 3 tablespoons chopped mint

1. In a wok, heat 1 tbsp oil and brown the chicken.
2. Remove the meat and set aside.
3. Drain the pan juices.
4. Heat the remaining oil and add the curry paste, onion, chillies and ginger.
5. Cook for 3 minutes.
6. Return the chicken to the work and add the peanuts and cabbage.
7. Cook until the cabbage wilts, then add the fish sauce, lime juice and kecap manis.
8. Stir-fry for 3 minutes.
9. Remove from heat and stir through snowpea shoots and mint.
10. Drizzle with extra kecap manis and serve.

peanut oil, ground chicken, red curry, onion, red chilies, ginger, peanuts, chinese cabbage, fish sauce, lime, ketjap manis, snow pea sprouts, mint

Taken from www.food.com/recipe/thai-stir-fry-67946 (may not work)