3cm fresh ginger, peeled
2 sticks of lemongrass, trimmed
4 hot red chillies, seeded
4 fat cloves garlic
3 tbsp vegetable or groundnut oil
4 boneless skinless chicken breasts
1 tbsp sugar
2 tbsp fish sauce
1 tbsp toasted ground rice
juice of 1 lime
1 mild red chilli, sliced
big handful basil leaves or Thai basil, if you can get it
Mince the ginger, lemongrass, chillies and garlic with a touch of salt in a processor – a few pulses should do it – to make a paste. Then stir-fry the paste in half of the oil in a wok over a really high heat for about a minute or so.
Briefly pulse the chicken breasts in the processor until coarse-minced but not mushed. Tip the remaining oil into the wok with the chicken, toss through and stir-fry until it browns, then stir in the sugar and fish sauce, and fry until things look sticky and a little caramelised.
Shift from the heat and toss through all the remaining ingredients and serve with crunchy leaves, and extra lemon or lime wedges to squeeze over.
260 kcalories, protein 35g, carbohydrate 9g, fat 10g, saturated fat 2g, fibre none, added sugar 4g, salt 1.58g