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Spicy Thai Mince Salad

Cooked a variation of this using turkey mince instead of pork. A lot more health with a minimum compromise in flavour. Win-win!

Paleo Thai Spicy Pork Mince Salad Recipe

This is definitely one of my favourite meals - Deliciously hot as well as quick & easy to cook.

• 500f pork mince
• 100ml fresh squeezed lime juice
• 1/2 cup mint leaves, chopped
• 2 tsp dry chillies, roasted and ground*
• 2 tbsp cashews, roasted and ground
• 2 tbsp minced spring onion **
• 2 tbsp minced shallots
• 2 tbsp fish sauce
• cabbage to line plates
• cucumber, tomatoes, etc (on the side to cool the hotness)

Squeeze limes and prepare all other ingredients into bowls. Roast chillies and cashews in a pan and grind/smash/chop roughly. Line plates with cabbage a plenty and arrange cucumber sticks on the side. 

Pour 3/4 of the lime juice with pork, mix well. Squeeze excess lime juice into a hot pan (no need to add any oil). Wait for juice to boil, then proceed to cook the mince until very well cooked - preferably crispy.

Once mince is fully cooked, transfer into a big bowl and add in all remaining ingredients (remaining lime juice, mint leaves, chillies, cashews, spring onion, shallots and fish sauce). Mix well.

Transfer onto cabbage leaves and enjoy!

* I like it hot, so you might want to add the chilli in little by little to reach optimal hotness. On the other hand, if you’re anything like my fiancee, you might want to pile some additional fresh chopped thai chillies on top of your salad.

** I forgot to buy spring onions this time, so in the photo I’ve used spanish onion instead

• 10 hot chillies
• 5 gloves small garlic
• 1/2 tbsp palm sugar (or honey?)
• 4 cherry tomatoes sliced into pieces
• 1 1/2 limes cut into wedges
• 2 tbsp fish sauce
• 1 1/2 cups green papaya long shredded
• 2 tablespoons dried shrimps
• 4 tbsp cashews
• Cabbage for lining*

Preparation:

1. In a mortar, coarsely pound hot chillies and garlic together. 
2. Add palm sugar and tomato. Lightly pound to combine. 
3. Squeeze in lime juice and add fish sauce. Lightly pound again.
4. Add green papaya, dried shrimps and cashews. Pound and toss to combine
5. Transfer onto cabbage
6. Enjoy!

(* I only had the white inner leaves of cabbage left, so the dish looks a tad colourless)

Wokked Veggies & Spicy Beef with young ginger and green peppercorns

We’ve created a second kitchen on the balcony with a double gas burner for wokking, as we don’t have a gas stove in our real kitchen. The man is very proud of his new toy and it’s proved out to be very paleo friendly as well as inspiring.

Wokked veggies:

• Broccoli
• Chinese cabbage
• Bok Choy
• Carrot
• Capsicum
• Onion
• Garlic
• 2-3 large chillies
• Crushed cashews & walnuts
• Lime juice
• Fish sauce

Spicy beef with young ginger and green peppercorns:

Warning: Seriously rip your head off hot

• 350g beef (rump)
• 20 hot thai chillies, green and red
• 1 tsp peppercorns
• 10 gloves small garlic
• 1/4 cup canola oil
• 1/2 cup water
• 1/4 cup young ginger, julienned
• 1/4 cup green peppercorns
• 2 tsp fish sauce
• 1 tsp oyster sauce
• 2 tsp lime juice

Preparation: 

1. Clean the beef well and slice into pieces, put aside.
2. In a mortar, coarsely pound chillies, peppercorns and garlic.
3. In a pan, heat the oil over medium heat. Saute the pounded mixture until it is fragnant. Add the beef and cook until just done. Add the water, following with wild ginger and oyster sauce. Toss to combine and turn off the heat. Add lime juice tossing well.
4. Serve with wokked vegetables. Also, it might be a good idea to serve raw cucumber as a cooling snack, as this dish really is hot!