Chilli & Lemongrass Chicken

INGREDIENTS

• 2 lemongrass stalks, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 1 tbsp Thai fish sauce
• 350g chicken thighs, cut into bite-sized chunks
• 1 tbsp sunflower oil
• 1 tbsp curry powder
• 100ml chicken stock
• 1 tbsp caster sugar
• 1 mango, sliced
• 75g cherry tomatoes, halved
• Small handful of mint and coriander leaves, to garnish
• 1 lime
• Roasted peanuts, to serve
• Steamed rice, to serve

METHOD

1. In a bowl, combine the lemongrass, chilli, garlic and fish sauce. Place the chicken into another bowl and add half the lemongrass mix, reserving the rest. Cover and place in the fridge to marinate for at least 20 minutes.
2. Heat the sunflower oil in a wok or a large non-stick frying pan over a high heat. Add the reserved lemongrass mixture, then add the curry powder and stir-fry for about 1 minute until fragrant. Then add the marinated chicken and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides.
3. Add in the sugar and chicken stock and simmer for a few minutes until the stock has reduced and you are left with a thick sauce.
4. In a bowl, toss together the mango with the cherry tomatoes.
5. Serve with steamed rice, mango salad and a squeeze of lime juice before garnishing with some roasted peanuts and herbs. Enjoy!