Directions

To Make

1. Chop chicken thighs into pieces. Marinate with turmeric powder and salt for 30 minutes.
2. Blitz the aromatic paste ingredients until you get a coarse paste.
3. Heat up wok with ½ cup oil. Working in batches, shallow-fry chicken pieces in batches for 4-5 minutes, or until golden. Set aside on paper towel to absorb excess oil.
4. In the same wok, sauté the smashed lemongrass and stir-fry for 1 minute. Add in the aromatic paste and sauté until fragrant. Toss in kaffir lime leaves and cook for another minute.
5. Add fish sauce, salt, palm sugar and water. Cook for 3-4 minutes over medium heat.
6. Return the fried chicken to the wok and add the snake beans. Toss well to coat in the aromatic sauce and cook for 2-3 minutes. Serve hot with steamed jasmine rice.