Serves 4.

Ingredients

• 500 g chicken thigh fillets, sliced into strips
• 1 tablespoon fish sauce
• 1 1/2 tablespoons sugar
• 1 small red chilli, seeds removed and finely chopped
• 2 teaspoons finely grated lemon rind
• 3 cloves garlic, crushed
• 1 tablespoon oil
• 1 tablespoon tamarind paste soaked in 1/4 cup hot water and then squeezed (alternatively use 2 tablespoons lemon juice with 1 teaspoon brown sugar)
• 1/2 cup chicken stock
• coriander leaves

 

.

 

 

Method

Place chicken, fish sauce, sugar, chilli, lemon rind, garlic and oil in a bowl and leave to marinate for 20 minutes. Heat a wok or frying pan over a high heat and cook the chicken until golden brown. Add the tamarind water and chicken stock and simmer for 10-15 minutes. Sprinkle with coriander leaves and serve