2 tsp garlic chopped
2 tsp ginger chopped
2 tablespoons coriander roots and stems, roughly chopped
1 long red chilli, de-seeded, chopped
1 eschalot, roughly chopped
500 g lean chicken mince
zest and juice of 1 small lime
1 tablespoon fish sauce
2 tablespoons brown sugar
1 pineapple, cut lengthways into 6, cored then sliced
- Place garlic, ginger, coriander, chilli, eschalot and 2 tablespoons vegetable oil into a small food processor and pulse until smooth.
- Heat a non-stick frying pan over medium heat. Add the paste and cook for 2 min. Add the chicken mince and cook, breaking up lumps with a spoon, for 5-7 min or until cooked through.
- Add the lime zest and juice, fish sauce and brown sugar. Reduce heat to low and cook for about 2 min or until slightly sticky. Set aside and allow to cool. Top pineapple wedges with cooled chicken mixture and garnish with chilli and a coriander leaf. Serve.