For the chicken
1 stem lemongrass, pale section only, finely diced
1 long red chilli, finely diced with the seeds (omit seeds for less spice)
2 garlic cloves, finely diced
A small knob of fresh ginger, peeled and finely diced
1/2 bunch of coriander/cilantro stems washed and finely chopped (save the leaves for the salad)
500 g / 1.1 lb ground chicken mince
Zest of 1/2 lime, grated
2.5 tablespoons fish sauce
2 tablespoons Tamari wheat-free soy sauce, or other gluten-free, naturally brewed soy sauce (or replace with 2 tbsp coconut aminos)
Juice of 1/2 lime
A pinch of sea salt
1.5 tablespoon coconut oil (for frying)
For the salad
1/4 head of red cabbage, thinly shredded (white is also fine)
1 large carrot, peeled and grated
1/2 red onion, thinly sliced
1/4 cup chopped spring onions/ scallions
1/2 bunch of fresh coriander/cilantro leaves
A handful of fresh mint or Thai basil if available
1/2 cup crushed roasted cashews or some sesame seeds
1/2 cup dried fried shallots (optional for garnish, available from Asian grocers)
2 tablespoons toasted coconut flakes (optional for garnish)
For the dressing
2 tablespoon olive oil
1 teaspoon sesame oil
1.5 teaspoons grated palm sugar or 2 teaspoons honey (omit for Whole30)
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon coconut aminos or Tamari sauce
1 small red chilli, finely chopped (leave it our for a milder version)
