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 a 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
- ¼ cup uncooked long grain white rice
- 2 pounds skinless, boneless chicken thighs, cut into chunks
- 2 tablespoons peanut oil
- 4 cloves garlic, minced
- 2 tablespoons minced galangal
- 2 small red chile peppers, seeded and finely chopped
- 4 green onions, finely chopped
- ¼ cup fish sauce
- 1 tablespoon shrimp paste
- 1 tablespoon white sugar
- 3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- ¼ cup lime juice
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6