4 skinless chicken thigh fillets
1 tbsp fish sauce
2 tbsp Brazil nuts, toasted
2 cloves garlic
1 bunch fresh basil, leaves chopped, plus extra leaves, to garnish
2 lemons, segmented, chopped
½ fresh long red chilli, deseeded, finely diced
1 tbsp extra virgin olive oil
1 carrot, cut into batons
1 red onion, sliced
1 cup green beans, sliced lengthways
1 turnip, cut into batons
Salt and pepper, to season
1 lime, halved, to serve
- Put chicken in a bowl with fish sauce and set aside for 10 minutes to marinate. Put in a steamer basket set over a saucepan of simmering water. Cook gently for 15 minutes or until just firm to touch.
- Meanwhile, use a mortar and pestle to pound nuts and garlic to form a paste. Add ½ of the basil and ½ of the lemon. Pound. Mix in remaining basil and lemon, and chilli. Set aside.
- Heat oil in a frying pan over a medium heat. Add chopped veg. Cook for 5 minutes or until just softened. Season. Transfer to plates. Top with chicken. Spoon over a little nut mixture. Serve with remaining nut mixture and lime on the side.