Lemongrass Chicken

• ½ onion
• 4 chicken thighs
• Handful Thai basil leaves
• 2-3 lime leaves
• 1 large red chilli

The Paste / Marinade

• 3 cloves garlic
• ½ thumb sized piece ginger
• 3 spring onions
• 2 sticks lemongrass
• ½ thumb sized piece turmeric / ½ tsp turmeric powder
• 5-6 lime leaves
• ½ tsp salt

The Sauce

• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• ½ tbsp palm sugar
• ½ ladle chicken stock

• Roughly chop the turmeric, garlic and ginger. Bash and finely chop the lemongrass. Roughly chop the spring onion and roughly chop half the chilli (finely slice the other half for garnish). Slice the stalks off the lime leaves, roll them up and finely slice. Now place that all in the pestle and mortar and bash into a paste.

• Finally slice up the onion to flash fry, and pick the basil leaves. Add all of the sauce ingredients into a small bowl, slice the chicken thighs into chunks and add a Tbsp of the curry paste to the chicken to marinade it (add some stock to liquify it a little). Massage through.

• Cover the base of your wok with oil and place it on a high heat until smoking hot. Place the chicken into the wok and sear for a minute, then start folding the chicken over to cook through. When the chicken is browned all over, push it to the side of the wok and place the paste in the middle to cook off.

• Then add the onions, and fold the chicken over to prevent them from burning. When the onions start to wilt, get the heat up and add the sauce. Allow it to bubble up, and fold through.

• Once 90% of sauce is absorbed into the chicken, add the lime leaves. Finish off with a handful of basil leaves.