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If you love san choy bow, you'll love this chicken mince with grated green apple, mint and coriander. With lettuce leaves, it's a lighter take on chicken wraps.
¼ cup mild curry paste
500 g chicken mince
1 small green apple, peeled and grated
3 green spring onions, thinly sliced
1 cup bean shoots, trimmed
2 tbsp chopped mint
2 tbsp chopped coriander
8 - 12 iceberg lettuce leaves
diced tomatoes, to garnish
- Heat 2 teaspoons rice bran oil in a frying pan over medium heat. Add curry paste and mince. Cook, stirring for 5-6 min or until cooked through, breaking up lumps.
- Stir through apple, cook 1 min. Remove from the heat and stir in the spring/ green onions, bean shoots and herbs. Serve in lettuce leaves. Garnish with diced tomatoes.