This dish is a real winner! The toasted ground rice adds an almost fried texture to the exterior of the chicken. Very fresh and complex flavors come together quickly in this recipe.
1/4 cup uncooked long grain white rice
2 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons peanut oil
4 cloves garlic, minced
2 tablespoons minced galangal
2 small red chili peppers, seeded and finely chopped
4 green onions, finely chopped
1/4 cup fish sauce
1 tablespoon shrimp paste (I omitted)
1 tablespoon white sugar
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil (I used Thai Basil)
1/4 cup lime juice
Preheat an oven to 350 degrees F (175 degrees C). Spread the rice onto a baking sheet.
Bake the rice in the preheated oven until golden, about 15 minutes (I did 30 minutes). Remove and allow to cool. Once cooled, grind into a fine powder with a spice grinder. Meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside.
Heat the peanut oil in a wok or large skillet over medium heat. Stir in the garlic, galangal, chili peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with fish sauce, shrimp paste, and sugar. Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. Stir in the ground rice, mint, basil, and lime juice to serve.
Original recipe found here: