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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large, non-stick frying pan. Add the minced chicken and moisten with a little water. Stir constantly over a medium heat for 7-10 minutes, until it is cooked through. Remove the pan from the heat and drainf off any excess fat. Cut off the lower 2in of the lemon grass stalk and chop it finely. | 2. Transfer the cooked chicken to a bowl and add the chopped lemon grass, lime leaves, chillies, lime juice, fish sauce, roasted ground rice, spring onions, and corriander. Mix thoroughly. | 3. Note: roasted ground rice is uncooked rice, roasted over a low heat until it turns light brown, then ground up into a fine powder. Do not skip this step; the rice "binds" the ingredients together. | 4. Spoon the chicken mixture into a salad bown. Sprinkle sliced (kaffir) lime leaves over the top and garnish with salad leaves and sprigs of mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1	lb	minced ground	965.6022	0.5893	83.0962	67.2295
lemongrass	1		trimmed	-	-	-	-
kaffir lime leaf	3		chopped	-	-	-	-
red chilies	4		seeded chopped	-	-	-	-
lime juice	4	tablespoons		15.125	5.0941	0.2541	0.0424
thai fish sauce	2	tablespoons		-	-	-	-
rice	1	tablespoon	roasted ground	42.4344	8.8164	0.8718	0.37
spring onion	2		chopped	-	-	-	-
cilantro leaf	2	tablespoons		0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.