- 2tbsp fish sauce
- 1tbsp caster sugar
- 8 large chicken thighs
- 3 sticks lemongrass, finely sliced
- 3 garlic cloves, chopped
- 6.5cm (2½in) fresh root ginger, peeled and chopped
- 2tbsp ground nut or other flavourless oil
- juice 1 lime
- 2tbsp coriander, roughly chopped
Place the fish sauce and sugar in a large china dish, season with black pepper and stir well. Add the chicken thighs, coating them thoroughly in the mixture. Cover and place in the fridge to marinade for 30 minutes.
Meanwhile place the lemongrass, garlic and ginger in a food processer or mini chopper and whizz to a paste, adding a couple of tablespoons of cold water, if necessary.
Heat the oil in a large pan that will accommodate all the chicken. Remove the chicken from the marinade, add to the pan and brown well on all sides. Add the lemongrass mixture and fry until fragrant. Add the marinade, 250ml (9fl oz) water, stir well, cover and simmer over a low heat for 35 minutes. Remove the lid, add the lime juice and coriander, taste and adjust the seasonings, adding more fish sauce and sugar, if you wish. Serve with jasmine rice.
o not salt the rice as the sauce is salty enough, the rice should have a natural, neutral flavour.