Ingredients

• 2 teaspoons peanut oil
• 8 small chicken thigh cutlets, skin-on
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2cm piece fresh ginger, finely grated
• 1 stalk lemongrass (white part only), finely chopped
• 1 teaspoon MasterFoods® Turmeric Ground
• 1 long red chilli, thinly sliced
• 400ml can light coconut cream
• 1 1/2 tablespoons fish sauce
• 2 green onions, thinly sliced
• 1 1/2 cups bean sprouts
• 1/2 cup fresh coriander leaves
• 4 cups steamed jasmine rice, to serve

Method

• Step 1 Heat oil in a large, deep frying pan over medium-high heat. Cook chicken, skinside down, in batches, for 4 to 5 minutes or until skin is golden and crisp. Turn, cook for a further 2 to 3 minutes or until browned. Transfer to a plate.
• Step 2 Drain excess fat from pan, leaving 1 tablespoon. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic, ginger and lemongrass. Cook for 30 seconds. Add turmeric and 1/2 the chilli. Cook, stirring, for 1 minute or until fragrant. Add coconut cream and fish sauce. Bring to the boil.

• Step 3 Return chicken to pan, skin-side up. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through. Stir in green onion.
• Step 4 Combine bean sprouts, coriander and remaining chilli in a bowl. Divide rice among serving plates. Top with chicken. Drizzle with sauce. Serve topped with bean sprout mixture.