Ingredients
The following ingredients have 4 Servings
- 2 Tbsp cooking oil
- 1 lb ground chicken (you can also use beef, turkey, or pork)
- 2 Kaffir-lime leaves -optional (very thinly sliced and remove the hard stems if any)
- 1 Tbsp fish sauce
- Fresh lettuce or any green salad of your choice
- 1/2 large purple onion /3-4 shallots (peeled and thinly sliced)
- 1/2 cup of fresh mint leaves
- 1/2 cup of fresh Thai basil leaves
- 3-4 Thai chilis (leave them whole or chopped them up, it's up to you)
- 2 Tbsp fish sauce
- 2 cloves garlic (finely minced)
- 1 Tbsp coconut sugar/regular sugar
- 1/3 cup of lime juice
- 1/3 cup sticky rice/glutinous rice flour
Instruction
- Place the sticky rice flour in a dry heated skillet/wok over medium heat and stir fry until the flour turns slightly yellowish in color and you can start smelling the nuttiness. Remove from the heat and transfer into a dish and let it cool
- You can also use glutinous rice. Rinse the rice with water and then drain off and lightly pat dry with paper towel. Transfer to a small skillet and toast on a low to medium heat until the rice is aromatic and lightly brown (but not burn). It may take about 30 minutes to toast the rice. Transfer to food processor and grind into powder. You can store the rest in the air-tight container at room temperature for up to a week (for maximum flavor)
- In a large skillet, preheat some oil. Stir fry the ground pork for until they start turning into opaque in color. Add in fish sauce and let it cook on strong simmer until the juice from the meat is almost gone, but not completely dry. Remove from the heat
