For the full story, see 'Herbs for the pot'.
400g chicken thigh fillet (or breast)
1 small bunch (about 30g) fresh coriander
1 stalk lemongrass, white part only
1cm knob ginger
Zest and juice of 1 large lime
2 cloves garlic, chopped
2-3 bird’s eye chillies, chopped
½ tbsp light soy sauce
½ tsp palm sugar
Cut the chicken fillet into thick slices.
Put the root and stems of the coriander together with the lemongrass and ginger. Pound or process into a paste.
Add the paste and the lime zest to the chicken and mix together. Set aside for 15 minutes.
Heat a little oil in a pan and add the garlic and chillies. Cook for 1 minute and add the chicken. Continue cooking, stirring constantly until the chicken is lightly browned and cooked. Add the soy sauce, sugar and enough lime juice to taste.
Tear up the coriander leaves and add to the pan. Turn off the heat and toss before dishing out.