1 leek, sliced in half lengthways and then cut into 1 centimeter semicircles
1 large thumb of ginger, peeled and diced
8 chicken free-range chicken thighs, de-boned, sliced into bite-sized pieces
3 tablespoons chopped lemongrass
200 milliliters coconut milk
3 tablespoons premium fish sauce
1 lime, quartered
A handful of coriander and/or Thai basil, chopped beansprouts (optional)
Heat a tablespoon of coconut oil in a large lidded pan over a medium heat, then add the shallot, leek and ginger and sweat for two minutes, until slightly translucent. Add the chicken thighs and the second table spoon of oil. Fry for two minutes on each side, until the skin is a light golden brown. Pour over the coconut milk and stir to combine.
Then add fish sauce with the ground ginger and cubed potatoes and mix well. Bring the sauce to a light boil, then place a lid on the pan and turn the heat down to low for 15 minutes. Stir the courgette cubes and peas into the pan, turning the temperature back up to a boil, then return to a low heat and cook for five minutes.
Serve with steamed rice or a warm baguette, topped with fresh herbs, beansprouts and a squeeze of lime juice.