1 kg chicken thigh fillets
1/4 cup short-grain rice
fresh galangal, grated
3 small red chilies
onions, chopped finely
fresh Vietnamese mint, chopped
fresh basil, chopped
Preheat the oven to moderate 180oC.
Roast the rice for 15 minutes or until golden by spreading it out on an
oven tray. When slightly cool, process using a food processor until
finely ground. Set aside. Place the chicken fillets in a food processor and process until
finely minced. Heat the oil in a wok or frying pan. Add the garlic, galangal, chili
and spring onion and cook over medium heat for 3 minutes. Add the minced chicken to the wok and stir for 5 minutes, or until
the mince is browned. Break up any large lumps with a wooden spoon. Stir in the fish sauce and shrimp paste and bring to the boil, then
reduce the heat and simmer for 5 minutes. Remove the wok from the heat, stir in the rice, mint, basil and lime
juice, and mix to combine well.