Name: Lahb Gai (Spicy Chicken with Lemongrass and Mint)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 1 tablespoon fish sauce (nam pla); salt, to taste; 3 stalks lemongrass, ends trimmed and finely sliced; ¼ cup (60 ml) cooking oil; 1 lime, juice extracted; sugar, to taste; 1 teaspoon ground white pepper; 600 g chicken breast meat, cut into thin strips; a handful of mint leaves, finely chopped; 1-cm knob ginger, peeled and sliced; 1 large onion, peeled and quartered; 10 large red chillies, sliced; 2 stalks lemongrass, ends trimmed and finely sliced; 1 tablespoon dried prawn paste (gapi), roasted and crumbled; 4 cloves garlic, peeled