Chicken mince ½ kg
Garlic 6 cloves (finely chopped)
Onion 1 large sized (finely chopped)
Brown sugar 1 tbsp
Birds eye chilies 4 (finely chopped)
Basil leaves 6-8
Lime leaves 6-8
Ginger 1 small piece (finely chopped)
Lemon grass 1 large stock (finely chopped)
Fish sauce 3 tbsp
Dark soya sauce 1 tbsp
Salt 1 tsp
Fresh coriander ¼ bunch (chopped)
Cooking oil ¼ cup
Heat oil in a wok, add garlic, onion, brown sugar and birds eye chilies and stir fry them until fragment.
Add in minced chicken, stir fry until mince is cooked and ready.
When the mince is ready, add fresh basil leaves, lime leaves, ginger, chopped lemon grass, fish sauce, dark soya sauce and stir fry for another 2-3 minutes.
Add half cup of water if you feel mince is getting dry.
Adjust seasoning by adding salt and serve Thai chicken mince topped with fresh coriander with hot steamed rice.