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 :)
Yum! So easy, yet so delicious. I omitted the lime leaves, which I usually love, but just didn't want that labour for some reason. A great recipe, a keeper!
I did not have the fish sauce, so I was missing a key ingredient, unfortunately. But yummy nevertheless. Even hubby ate it, and he is a picky eater. Of course, being the unusual sort he is, he turned his into a taco by eating it with tortilla chips, cheese, and some salsa verde. Go figure.....
Very delicious and easy to prepare. I used dried chilli flakes as I find it easier to judge the heat - perhaps a little less garlic out of consideration for my work colleagues tomorrow - ordinary soy sauce was all I could find - ground chicken instead of beef - lime juice instead of kaffir lime leaves - vegetable stock instead of chicken and ordinary basil instead of holy. It was still very delicious and I will certainly be making it again. Why is 1 cup of chicken stock listed in the ingredients when you only use half a cup in the recipe?
Excellent Recipe, I have used a similiar one using ground turkey. This turned out delicious. My kids actually ate it too, I didn't have any lime leaves but I added a smidge of lemon juice for citrus acidity and a shake of rice wine vinegar. Hmmm mmm..