Prep 10 mins
Cook 15 mins
Putting this here for safe keeping.
- 1 tablespoon vegetable oil
- 6 small red chilies, finely sliced
- 8 garlic cloves, crushed
- 1 tablespoon palm sugar, shaved
- 2 tablespoons fish sauce
- 1 tablespoon sweet soy sauce (or kecap manis)
- 1⁄2 tablespoon oyster sauce
- 500 -600 g lean ground beef
- 4 kaffir lime leaves, shredded
- 1 cup chicken stock
- 6 holy basil leaves, torn
- 2 long red chilies, sliced on diagonal
- 3 green onions, sliced on diagonal
- steamed rice, to serve
- Heat oil in a wok (or large non-stick pan) and stirfry small chillies and garlic until they begin to colour.
- Add palm sugar, fish sauce, sweet soy and oyster sauce. Mix well and add minced beef. Gently cook until sealed, continually mashing with a wooden spoon.
- Then add lime leaves and ½ cup stock. Mix well and cook for another 10 minutes Taste for seasoning and add holy basil and long red chillies. Stir and cook until wilted.
- Sprinkle with spring onion and serve with steamed rice on the side.
Very simple and delicious! It tastes like a Thai version of keema. We served this with jasmine rice but thought it would be refreshing served in lettuce wraps as well. Thanks for posting!
This was wonderful. very simple to make and so flavorful. Like always i wrinkle my nose at the fish sauce and eat in amazement as the flavor changes completely when cooked. Spicy, sweet, fragrant dish
This turned out delicious!! Kaffir lime leaves are tough to chew to me, and very potent, but I do love the flavor they give off, so I left them whole let them simmer in the sauce, then removed them, kind of like you would treat a bay leaf. Anyway, this had a great Thai flavor and I served it over cauliflower rice and like someone else suggested, this would go great in lettuce wraps too. Added some thinly slice yellow bell pepper and onions just to get a few more veggies in there, very nice :)