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3 tablespoons
3
1
3
2 tablespoons
2 teaspoons
350 g
2
1
175 g
2 tablespoons
3 |
vegetable oil
cloves garlic, chopped
dried red chili, seeded and chopped
red shallots, chopped
lime juices
fish sauce
chicken, finely chopped
stalks lemon grass, chopped
kaffir lime leaf, sliced
mange tout
coarsely ground brown rice
spring onions, chopped
chopped coriander leaves, to garnish |
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Method :
In a wok, heat 2 tablespoons oil,
add garlic and cook, stirring occasionally, until lightly browned. Stir in chili, shallots, lime
juice, fish sauce and 4 tablespoons water. Simmer for 1-2 minutes, then stir
in chicken, lemon grass and lime leaf. Cook, stirring, for 2-3 minutes
until chicken is just cooked through. Transfer to a warmed serving plate. Return chicken to wok. Add rice and spring onions. Heat for about 1 minute, then
transfer to serving plate. Garnish with chopped coriander.
Serves 3-4
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