- 1 tablespoon. Tamarind Paste - 1 tablespoon. Vegetable Oil - 3 to 4 Garlic Cloves, minced - 1 Large Shallot, sliced - 2 Libras. Ground Chicken Breast (or finely chopped) - 1/2 – 3/4 cup Red Onion, thinly sliced - 1/2 Cup Mint leaf - 1 -2 teaspoon Thai chili powder - 2 1/2 ounces Fresh Lime Juice - 2 ounces Fish Sauce - ½ Cup. Palm Sugar or brown Sugar - ¼ Cup Roasted Rice Powder (purchase or see below to make yourself from Jasmine Rice) - 3 – 4 Green Onions (scallions) , chopped
Add tamarind paste to ground chicken and let stand for 15 minutes. Heat a medium pan to medium an add oil. Sauté garlic and shallot until translucent, about 2 minutes.
Stir in the chicken to the pan, stir-fry until chicken is cooked through, about 3 to 4 minutes.
Reduce heat to low, stir in fish sauce, lime, sugar, and chili powder then mix well. Adjust ingredients as necessary.
Add Mint, onion, and roasted rice powder. Give it a good toss and sand remove from heat.
Serve with sliced carrots, lettuce, and or cabbage.