500g boneless chicken thighs
2 inches ginger
2 large red onions, skin removed
50g shallots
6 cloves garlic, skin removed
8 stalks lemongrass
5 pc red bird’s eye chlies
3 tbsp chili paste
1 ½ tbsp coriander seeds
2 tbsp meat curry powder
1 ½ tbsp cumin
1 tbsp salt
1 tbsp sugar
1 egg
100g corn flour
400ml vegetable oil for deep frying
Serve the chicken hot on its own or with rice.