Thai stir-fry

Luke Mangan's Thai stir-fry.
Luke Mangan's Thai stir-fry. Photo: Jennifer Soo

It's so easy to pop out for cheap and cheerful Thai, but let me tell you, it's not hard to make at home either. So I consulted some chef mates of mine, who specialise in Thai cuisine and whose cooking I respect enormously, to help me come up with this simple Thai dish.


3 tbsp peanut oil

800g chicken mince

2 tsp red curry paste

1 small onion, finely sliced

2 small red chillies, seeded and finely chopped

2 tsp grated ginger

1/4 cup unsalted peanuts

1/2 Chinese cabbage, finely sliced

1 tbsp fish sauce

juice of 1 lime

1 tbsp kecap manis, plus extra to drizzle

handful snowpea shoots

3 tbsp chopped mint


1. In a wok, heat one tablespoon of oil and brown the chicken. Remove the meat and set aside. Drain the pan juices. Heat the remaining oil and add the curry paste, onion, chillies and ginger. Cook for 3 minutes.

2. Return the chicken to the wok and add the peanuts and cabbage. Cook until the cabbage wilts, then add the fish sauce, lime juice and kecap manis. Stir-fry for 3 minutes. 

3. Remove from heat and stir through the snowpea shoots and mint. Drizzle with extra kecap manis and serve.