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–+ servings

Thai Basil Chicken Mini Meatloaves with Coconut Jasmine Rice

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Rett Main Course
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground chicken
  • 1/4 cup finely chopped Thai basil leaves
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1 small red chili, minced
  • 1 cup jasmine rice
  • 1 (13.5 oz) can coconut milk
  • 1/2 cup water
  • 1/4 teaspoon salt

fremgangsmåte
 

  • Preheat the oven to 375 degrees and lightly grease a 12-cup muffin tin.
  • In a large bowl, combine the ground chicken, Thai basil, garlic, soy sauce, fish sauce, panko breadcrumbs, egg, and red chili. Mix until evenly blended.
  • Divide the mixture into 8 portions and press each into a muffin cup to form mini meatloaves.
  • Bake for 22 to 25 minutes until the internal temperature reaches 165 degrees.
  • While the meatloaves bake, rinse the jasmine rice under cold water until the water runs clear.
  • In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  • Remove the rice from heat and let it sit covered for 5 minutes before fluffing with a fork.
  • Serve the mini meatloaves over the coconut jasmine rice.

merknader

Freeze the baked mini meatloaves in a single layer before transferring them to a freezer bag so they reheat without sticking together. The coconut rice freezes well in individual portions too. If you want a milder flavor, reduce the red chili or swap in a pinch of red pepper flakes instead.
Course: Main Course
Cuisine: Thai
Equipment: Large mixing bowl, 12-cup muffin tin, Medium saucepan