Ingredients:

4
2
1
1/2 tsp
1/4 tsp

1/2 tsp

1 tbsp
1 tbsp
1 stalk
250 ml/8 oz

To garnish:

2 tbsp
1
4

chicken thighs, or 2 legs and 2 thighs, chopped into small pieces
garlic cloves, peeled and chopped
shallot, peeled and chopped
sugar
salt
pinch of freshly ground black pepper
curry powder
pinch of crushed dried red chilies, or more to taste
fish sauce
vegetables oil
lemon grass, very finely chopped
coconut milk



chopped roasted peanuts
spring onion, cut into 5 cm/ 2 inch pieces
lime slices, halved (optional)

Method:

1. Put the chicken in a bowl with half the garlic, the shallot, sugar, salt, black pepper, curry powder, crushed chilies and fish sauce . stir well, then leaves to marinate for 30 minutes.

2. Heat the oil in a wok or deep frying pan (deep-fat fryer). Add the remaining garlic and the lemon grass, stir-fry for a few seconds, then add the chicken. Stir-fry for about 10 minutes until the chicken is lightly browned, then add the coconut milk, Simmer, uncovered, for 10 minutes or until the chicken is tender and the liquid is reduced to a thick sauce.

3. Place the chicken on a warmed serving plate. Top with the peanuts and spring onion (scallion). Arrange lime slices around the egde of the plate, if liked. Serve hot with rice.

SERVES 4