Lemongrass Fried Chickens

Recipe sourced:tastythaifood.blogspot.com
Ingredients:-
2 stalks lemongrass bruised
1 lb chicken thigh, boneless and skinless is preferred cut in half
3 cloves garlic, minced
1/4 tsp ground blackpeppers
1/4 ts red curry paste (prik haeng)
2 tbsp palm sugar
1 tsp sea salt
2 tbsp Thai fish sauce
4 tbsp peanut oil

Method:-

Cut off the woody top and bottom of lemongrass.

Remove the outer 2 - 3 layers of the stalks and cut the tender middle section into 1" length.

Bruise the lemongrass by hitting it with a back of Chinese cleaver or pound it in mortar and pestle.

Combined bruised lemongrass, chicken thigh, garlic, blackpeppers, red curry paste, palm sugar, salt, fish sauce in a bowl.

Mix thoroughly and refrigerate for 1 - 2 hours.

Heat a wok over medium high heat then add peanut oil, swirling to coat entire surface.

Heat the oil for 1 minute, add the marinated chicken.

Stir fry for 15 minutes (the chickens and sauce will thickened and caramelized).