Lemongrass Chicken

Ingredients

• Paste:
• Chicken thighs thinly sliced
• Onion thinly sliced
• Pepper, green beans, carrot shavings
• + soy, fish sauce, lime juice and miso +50g roasted peanuts
• +Thai basil and spring onions
• 1-2 lemongrass stalks
• Garlic (1-6!?)
• Shallots/onion
• Bird’s eye chillies
• Ginger
• Lime leaves 5
• 1tsp turmeric

Method

1. 1Blister the beans and peppers and remove.
2. 2Blitz ingredients for the paste with a little water until smooth.
3. 3Fry a little of the paste till dry (4-8mins), then add the chicken, and fry till not pink (c.5mins). Remove. Add the remaining paste and fry till dry.
4. 4Add chicken and veg back till coated, warm and cooked. Add 1 tbsp or 2 each of soya, fish sauce, mirin and lime juice. Plus tamarind paste or miso (1 tbsp).
5. 5Off the heat, add garnishes – peanuts, basil, springers and extra chilli if needed.
6. 6Serve with butter rice.
7. 7Lemongrass pork bowl

Notes