Ingredients

Ingredients For the chicken

• 4 lemongrass stalks, tough outer layer removed, inner layers finely sliced

• 1 tsp salt

• 1 tsp caster sugar

• 6 garlic cloves, finely chopped

• 3 fresh coriander roots or 6 coriander stems, finely chopped

• 1 tbsp crushed black peppercorns

• 1 tbsp fish sauce

• 4 boneless chicken breasts, skin on, each cut into 4 pieces

• 4 boneless chicken thighs, skin on, halved

For the dressing

• 4 tbsp skinless raw peanuts or raw cashew nuts

• 3cm/1¼in piece fresh root ginger, finely chopped

• 2 fresh chillies, seeds removed, finely chopped

• 4 shallots, finely chopped

• 1 tbsp palm sugar or soft brown sugar

• 1 tbsp dark soy sauce

• 3 tbsp tamarind pulp

• 3 tbsp warm water

For the bean curd salad

• vegetable oil, for deep-frying

• 250g/9oz firm bean curd

• 200g/7oz mangetout, trimmed, finely sliced

• 150g/5oz bean sprouts, trimmed, rinsed

• 1 large cucumber, seeds removed, finely sliced

• 1 red sweet pepper, seeds removed, finely sliced

• 2 spring onions, finely chopped

• handful fresh coriander leaves

Description

Recipe Uses 4 Lemongrass Stalks, Tough Outer Layer Removed, Inner Layers Finely Sliced, 1 Tsp Salt, 1 Tsp Caster Sugar, 6 Garlic Cloves, Finely...

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