Many of you keep asking me to convert recipes for the Thermomix, well here is one of the best i’ve tried, even my fussy sister loved this one! Please keep sending me recipes to convert for you.
Ingredients
- 1 Tbsp. Coconut Oil
- 3 Garlic Cloves (peeled)
- 4 shallots
- 2cm piece fresh ginger (peeled)
- 600grams organic/free-range chicken mince (see tip)
- 120 grams shitake mushrooms (roughly chop)
- 2 tbsp. coconut aminos (or tamari)
- 1 tbsp. fish sauce
- 1 tbsp. raw honey (optional)
- 225 grams water chestnuts
- 4 spring onions chopped
- 1 red chili deseeded
- 100 grams bean sprouts
- 1 carrot (grated)
- 8 iceberg lettuce leaves
- Coriander torn, to serve
- Lime wedges to serve
Add garlic, ginger, shallots to Thermomix, chop 3 seconds, speed 7.
Add coconut oil, sauté 3mins, 100 degrees speed 1.
Add chicken & mushrooms and cook 4 minutes, 100 degrees, REVERSE, speed 1.
Add amino, fish sauce and honey if desired.
Add water chestnuts, spring onions, carrots and chilies and cook 2 minutes, 100 degrees, REVERSE, speed 1.
Add bean sprouts; mix 10 seconds, REVERSE, speed 2.
Taste, may need to add more fish sauce if desired.
TO SERVE:
Divide mixture between lettuce leaves, garnish with coriander, extra sprouts and lime. Serve!
TIP:
you can mince the chicken in the Thermomix, partially freeze approx. 3 chicken breasts, cut into large pieces and mince speed 7, 8-10 seconds; I would do 200 grams at a time
You could also chop carrot, water chestnuts in the Thermomix before you start the recipe and set aside (speed 5, 5-10 seconds).
Made this recipe and love it? Post it and tag #paleothermie – I’d love to hear your feedback!