2 tbsp white rice
2 sml pieces dried galangal
a handful of dried Thai chillies (or chilli powder)
600g chicken breast or thigh fillet, skinless, chopped roughly
20g coconut oil
6 cloves garlic
1 stalk lemon grass, cut into 2cm lengths
2 spring onions, cut into 2cm lengths
a good handful fresh mint leaves
3-4 tbsp fish sauce
juice 2-3 limes
1/2 -1 tsp raw caster sugar, to balance flavours
1. Dry roast the white rice at varoma temp on speed 1 for 12-15 minutes, or until the rice has a golden tinge to it. Remove TM bowl from it's base and allow to cool. Any white rice will do. I used basmati . . . for authenticity use Thai glutinous rice.
2. While the rice is cooling, add the dried galangal pieces to a small pan (preferably cast iron) or a wok on medium heat until the pieces are darkened and slightly charred. Allow to cool, then add to the TM bowl with the roasted rice and grind into a fine powder on speed 9 for about 30 seconds. Decant and set aside.
|Dried galangal & Thai chillies|
4. Add the chicken to the TM bowl and pulse with the turbo button 3-4 times into mince. Add coconut oil and cook for 5-6 minutes at 100°C on reverse + speed soft, or until all of the chicken mince is cooked through. Remove the cooked chicken and set aside.
5. Add the garlic cloves, lemon grass, shallot, spring onions and mint to the TM bowl and chop on speed 6 for 5 seconds, or until finely chopped.
6. Return to chicken to the TM bowl and add the fish sauce, lime juice, ground roasted rice and galangal, plus 1/2 - 2 tsp of the ground dried Thai chilli powder (or to taste). Combine on reverse, speed 3 for 10 seconds.
7. Taste and adjust flavours to desired sourness, hotness and saltiness. Add sugar only as needed to pull the flavours together. Serve at room temperature in a lettuce leaf cup on a plate with assorted vegetables such as lightly steamed green beans, cucumber sticks, a wedge of cabbage and fresh herbs such as Thai basil and mint.
- Roast the white rice in a hot dry pan (cast iron is best) or wok over low-medium heat until golden brown for about 12 minutes. Stirring constantly so that it doesn't burn.
- Grind the rice, galangal and dried chilli using a coffee grinder.
- Use chicken mince and cook on the stovetop.
recipe adapted for the Thermomix from Temple of Thai
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