Chilli and Lemongrass Chicken

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 lemongrass
• 1 red chilli
• 2 garlic
• 1 tbsp Thai fish sauce
• 350g/12oz chicken thigh
• 1 tbsp sunflower oil
• 1 tbsp curry powder
• 100ml/3½fl oz chicken stock
• 1 tbsp caster sugar
• small handful fresh mint, basil and coriander leaves, to garnish
• steamed rice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim the tough outer layers from the lemongrass, then finely chop the tender inner stalks. Finely chop the red chilli and garlic, and pound or mince them together with the lemongrass into a paste.

2. Cut the chicken thighs into bite-sized pieces. Toss them in a bowl with the curry powder and 1 tablespoon of the Thai fish sauce so they are evenly coated.

3. Heat the sunflower oil in a wok or large frying pan over medium-high heat. Add the lemongrass paste and stir-fry for about 1 minute until fragrant.

4. Add the chicken and cook, stirring often, for about 8 minutes until browned and cooked through. Check the thickest piece reaches 165°F (74°C).

5. Pour in the chicken stock, the remaining fish sauce and the caster sugar. Simmer for about 5 minutes until the sauce turns glossy and slightly reduced.

6. While the sauce simmers, heat the steamed rice until hot and divide it between two bowls.

7. Tear the mint, basil and coriander leaves, scatter them over the chicken, and serve immediately with the rice.