Cuisine
Time
35 min mins
Servings
2 people people
• Roughly chop the turmeric, garlic and ginger. Bash and finely chop the lemongrass. Roughly chop the spring onion and roughly chop half the chilli (finely slice the other half for garnish). Slice the stalks off the lime leaves, roll them up and finely slice. Now place that all in the pestle and mortar and bash into a paste.
• Finally slice up the onion to flash fry, and pick the basil leaves. Add all of the sauce ingredients into a small bowl, slice the chicken thighs into chunks and add a Tbsp of the curry paste to the chicken to marinade it (add some stock to liquify it a little). Massage through.
