1 pound minced chicken
1 Tbs. peanut oil
4-6 cloves garlic, chopped and pounded into paste
2 tsp finely chopped lemongrass
2 sliced shallots
3 Tabs chopped green onion
2 small pieces dried galanga (kha), toasted and then ground finely
2 - 5 bird chiles minced
3-4 Tabs fish sauce (nam plah)
Juice of 2-3 limes
1/2 to 1 tsp. sugar
2 Tabs. ground roasted rice (Khao Kua Pon)
Handful of mint leaves
Heat wok over medium heat, add oil. Add the chopped chicken and stirfry until no longer pink and cooked through, making sure pieces are separate.
Prep: garlic, lemongrass, chiles, shallot, green onions and mint and set aside.
Place the galanga in a small dry skillet over medium heat and toast the pieces while continually moving them about until lighty browned. Cool. Grind into a fine powder in a spice grinder. I use a coffee grinder that is reserved only for spice grinding.
Toss the cooked chicken with the garlic, chiles, lemongrass, shallot, green onion, mint leaves, ground toasted galanga, fish sauce and lime juice until evenly coated and mixed.
Taste and balance the salty-sour-hot flavours. Add a sprinkle of sugar to help balance as needed. Sprinkle in the toasted rice powder and serve with the vegetables and herbs.
Best served with sticky rice which is made in little balls and eaten out of hand with the spicy salad.
Garnish: Raw or blanched vegetables such as greenbeans, Winged Beans, Thai eggplants, and cabbage
Raw cucumber and various of lettuce.
Herbs such as Thai basil, Saw tooth coriander, or cilantro.
Note: Rice Powder(Khao Kua Pon)
You can make your own roasted rice powder very easily if you can't find it in your Asian Market. You heat a dry skillet and toss raw sticky rice/glutinous rice about until browned nicely and fragrant. Cool and grind in your clean spice grinder. Keep in tightly covered container to retain it's fragrance for future use. I usually make 1/2 cup raw rice into this powder at a time.