Description
A vietnamese friend taught me how to make this dish that originates from laos and cambodia. If you can't find galangal, substitute fresh ginger and squirt of lime juice. Pre-ground chicken, turkey or pork may be used instead of the chicken thigh meat. Serve with sticky rice or in lettuce cups.
Ingredients
- Long Grain White Rice
- Boneless Skinless Chicken Thighs
- Peanut Oil
- Garlic Cloves
- Galangal
- Red Chili Peppers
- Green Onions
- Fish Sauce
- Shrimp Paste
- White Sugar
- Of Fresh Mint
- Fresh Basil
- Lime Juice
Instructions
- Preheat an oven to 350f
- Spread the rice onto a baking sheet
- Bake the rice in the preheated oven until golden, about 15 minutes
- Remove and allow to cool
- Once cooled, grind into a fine powder with a spice grinder
- Meanwhile, grind the chicken thigh meat in a food processor until finely ground
- Set aside
- Heat the peanut oil in a wok or large skillet over medium heat
- Stir in the garlic, galangal, chile peppers, and green onions
- Cook and stir until the garlic softens, about 3 minutes
- Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes
- Season with fish sauce, shrimp paste, and sugar
- Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more
- Stir in the ground rice, mint, basil, and lime juice to serve