Ingredients
- 6 cloves garlic, sliced
- 5cm piece ginger, cut into fine batons
- 1 long green chilli, sliced
- ¼ cup peanut oil
- 4 eschalots, finely sliced
- 1kg chicken mince
- ¾ cup Thai chilli jam
- ¼ cup light soy sauce
- ¼ cup fish sauce
- 1 Tbsp palm sugar
- juice of 2 limes
- 2 cups green beans, halved
- 4 eggs
- steamed rice, Asian herbs and fried shallots, to serve
Instructions
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
1 Fry the garlic, ginger and chilli in half the oil in a wok over a high heat for 3 minutes. Add the eschalots, cook briefly, then mix in the mince and cook, using a spoon to break up lumps.
2 Once browned, mix in the chilli jam, soy sauce, fish sauce, palm sugar and lime juice. When the mixture simmers, add the beans and cook until the sauce thickens.
3 Meanwhile, pour the remaining oil in a second pan over a high heat. Fry the eggs one at a time, until just set, but with crispy edges. Serve the mince on rice with Asian herbs and fried shallots, topped with an egg.