Here is a dish that is both refreshing and filling. I discovered this recipe when I have some left over Tom Yum dipping sauce and want to use it. Its easy to make and it certainly spice up your fried rice game!
Ingredients
- 1 Chicken Breast, cubed
- 1 tbs fish sauce (or anchovies brine juice, Chinese white sauce, if you do not have any of that, salt)
- 4 tbs canola or vegetable oil
- 1 tbs "Nam Prik Paow" or Chilli paste
- 3 stalk of lemon grass, chopped finely.
- 8-10 leaves, Kaffir lime leaves.( can be substitute for 1 tbs lime zest)
- 1 medium Galangal, cut 1 cm thick.
- 3 cloves of garlic, chopped.
- 1 lime quartered for serving
- 3-6 red Thai chilies, chopped.
- 1/2 cup coconut milk (or substitute of any thickened milk, macadamia milk etc)
- 1 bunch of fresh corriander
- 1 tbs freshly cracked pepper.
How to
Cook 2 cup of raw rice. or use cooled 4 cups of rice.
Chopped and Marinate the chicken with 1tbs fish sauce, 2 tbs of lemon grass, 3-4 crushed kaffir lime leaves or 1tsp of lime zest, a couple slices of crush galangal, and 1 tsp black pepper. Marinate for 1 hour.
Add oil to a non stick wok, stir in garlic, chilli paste, the rest of the lemongrass, kaffir lime leaves, galangal and chillies. Cook on medium heat for about 1 minute until the garlic begins to turn golden. Turn to high heat and add the chicken, stir constantly until cooked through, about 3-5 minutes. Add the coconut milk and continue to stir until the milk is bubbly and thickened.
Turn the heat to high, add the rice and keep stirring until the mixture is mixed with the rice. Add more fish sauce or salt for seasoning.
Top with coriander before serving, squeeze lime juice onto the rice to add extra zest.
Serve hot with Tom Yum chicken and chilli fish sauce.
Serve 4.