Thai Cuisine Recipe

The dish makes a wonderfully healthy dish because it is made without oil and eaten with raw vegetables and herbs (and rice). It may by served with a chili sauce like Nam Jim

Ingregients (serves 4-6)
10 oz (300 g) ground chicken

3 cloves garlic, finely chopped

1/4 cup (60 ml) fresh lime or lemon juice

11/2 tablespoons fish sauce

2 tablespoons uncooked long grain or jusmine rice

2-3 bird's-eye chilies, minced

1 medium onion, thinly sliced

2 sprigs coriander leaves (cilantro), finely chopped

1 cup (20 g) fresh mint leavesAn assortment of letuce leaves, cabbage, fresh Thai basil (horapa), cucumber and long beans or green beans

Preparation
1 Dry roast the rice grains in a wok or pan over medium heat until lightly browned. Remove from the pan and grind the roasted rice lightly in a mortar and pestle or blender. Set aside

2 Cook the meat and garlic without oil in a non-stick wok or frying pan over medium heat until the meat turns white. Remove from the heat to cool.

3 Add the lime juice, fish sauce and salt, stirring to mix well. Stir in the rice powder, minced chilies, onion, scallion, cilantro and mint leaves.4 Arrange the chicken mixture on a serving platter and surround the chicken with raw vegetables and herbs, as desired.