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Categories:
lime juice fish sauce sugar thai chicken broth ground chicken green onion shallot fresh lemongrass Red Chili Peppers cilantro mint leaves
Viewed: 42 - Published at: 3 years agoIngredients
- 2/3 cup fresh lime juice
- 1/3 cup fish sauce (found in Asian markets or in the Ethnic aisle of most grocers)
- 1 tablespoon sugar
- 2 teaspoons thai roasted chili paste
- 3/4 cup canned low sodium chicken broth
- 1 1/2 lbs ground chicken or 1 1/2 lbs pork
- 1 cup thinly sliced green onion
- 3/4 cup thinly sliced shallot
- 3 tablespoons minced fresh lemongrass (found in Asian Markets)
- 1 tablespoon thinly sliced Thai red chili peppers or 1 tablespoon serrano chili
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup chopped fresh mint leaves
Method
- Combine the first four ingredients in a medium bowl. Save this sauce for later.
- Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
- You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.
