Ingredients
- 500g Fresh Turkey Mince
- 1 bunch coriander, with roots
- 3 garlic cloves, chopped
- 1 1⁄2 teaspoons white pepper
- 1 tablespoon peanut oil
- 1⁄4 cup palm sugar, grated
- 2 tablespoons fish sauce
- 4 Kaffir lime leaves, finely shredded
- 1⁄3 cup crispy fried shallots
- 1⁄4 cup raw unsalted peanuts, chopped
- Coriander Paste
- 1 cup coriander leaves
- steamed jasmine rice, to serve
- 1 long red chilli, thinly sliced, to serve
- coriander sprigs, to serve
- 2 limes, cut into wedges, to serve
Instructions
To make coriander paste: Cut 3cm of stalk and root from coriander. Wash well and dry. Roughly chop and place into a small food processor with garlic and white pepper. Process until a paste forms adding a little water if required.
Heat 2 teaspoons of oil in a large frying pan over medium heat. Add half of mince and cook stirring often for 4 minutes or until browned. Transfer to a plate and cook remaining mince. Transfer to plate.
Heat remaining oil in frying pan and add coriander paste. Cook for 1 minute or until fragrant. Add sugar, fish sauce and lime leaves. Cook for 2 minutes or until mixture is sticky. Return mince to pan with crispy fried shallots, peanuts and coriander leaves. Stir until well combined and cook for 2 minutes or until heated through.
Serve with steamed rice. Sprinkle with slices of chilli and sprigs of coriander. Serve with lime wedges on the side.
