Order Ingredients
Portions
Serves 2 ppl
Ingredients
- Uncooked Thai White Sticky rice – 2tbsp
- Sunflower oil – 1tbsp
- Chicken breast, minced – 300g
- Thai chilli flakes or Red pepper powder (Gochugaru) – 1/2 tbsp
- Brown sugar – 1/2tbsp
- Fish Sauce – 31/2tbsp
- Lime – 2
- Shallots (small), finely sliced– 4
- Coriander, finely minced/chopped – Small bunch, around 6-10 leaves
- Spring Onions, finely minced/chopped – 5 Sprigs
- Fresh Mint – Small bunch, around 15-20 leaves
Order Ingredients
Method
- Step 1: Toast the Thai sticky rice in a frying pan on low heat for about 15 minutes while continuously stirring, until they turn golden. Once it is cooled off, pound it into a coarse powder using a mortar and pestle. Set aside.
- Step 2: Heat up the sunflower oil in a saucepan. Add the minced chicken into the pan and stir fry it until fully cooked through.
- Step 3: Add the toasted sticky rice powder into the saucepan, followed by gochugaru, sugar, and fish sauce.
- Step 4: Squeeze the juice out of the 2 limes into the saucepan and stir quickly for a while using a spatula.
- Step 5: Toss the minced shallot slices, spring onions and mint leaves into the saucepan and keep mixing to blend all the seasonings with the meat.
- Step 6: Taste the salad and add more fish sauce, lime juice or chili powder if needed. Ready to serve.