Ingredients
- 4 lemongrass
- 8 kaffir lime leaves
- 1/2 inch galangal
- 4 red chillies, deseeded
- 6 garlic cloves
- 500g minced chicken
- 2 tbsp vegetable oil
- 2 tbsp sesame oil
- 3 tsp chilli powder
- 50ml fish sauce
- 1 medium onion, finely chopped
- 1 red chilli, chopped length-wise
- 1/3 cup beansprouts
- 1/2 tbsp lime juice
- Handful of basil
- Chilli flakes, to taste
Preparation
- Roughly chop the lemongrass, kaffir lime, red chillies, garlic and galangal, then throw them all into a processor and blitz until you obtain a smooth texture.
- Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry for 3 minutes.
- Add the minced chicken and chilli powder. Stir fry for 3-4 minutes and then splash in the fish sauce.
- Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and chilli. Cook for another minute and remove from heat. Top it off with lime juice and toss in the bean sprouts. Garnish with fresh basil.
Want to serve it with TK’s Prawn in Yellow Curry? Click here.
Want to serve it with TK’s Egg Fried Rice? Click here.
Gouda Together 