Asian-ish Chicken mince sauce

Ok - let me just apologize for the horrible photo - I know, I know. Bad food blogger. In so many ways. But the recipe makes up for it. I promise. Make it, enjoy it. It was a hit with my whole family - Titus and I had it with rice noodles, Dante and Per with rice. It'd go great with regular pasta too. 

And as always, please adapt as you see fit. I don't cook in a particularly exact way, and I really don't believe that you have to, either. You can use more or less of all ingredients, this is just a sketch.

Asian-ish Chicken mince sauce

Serves 4-6

Chicken mince, 800 g

vegetable oil

3-4 tbsp red curry paste (I didn't measure - half a small jar)

1 tsp (or so) of red chili flakes, I used a korean variety which is finer ground than most and very spicy

2-3 garlic cloves, or 1 whole solo garlic, finely minced

fresh ginger, at least 5 cm or so, finely grated

2 carrots, coarsely grated

1-2 tbsp Japanese soy sauce 

1-2 tbsp runny honey

1 tsp Vegeta or similar herb seasoning (completely optional)

1 can (400 ml) coconut milk

1 tbsp sesame oil

1 lime, zest and juice

Start by browning your chicken mince in a large pot, and you can add the chili and the garlic pretty much right away. I use regular vegetable oil for this. 

When the chicken is no longer raw, go ahead and add ginger, carrots, soy sauce (start with about one tablespoon), honey (again, start with a spoonful and see how you like it), vegeta, coconut milk and sesame oil. Let everything cook for ten minutes or so. Add the lime - zest and juice - and then season to taste. You might want more soy or honey, to adjust the levels of salty and sweet.