Boil together – the dried chillies, 1/4 of one onion, half the garlic clove, half the ginger, the fibrous part of the lemon grass, the lime peel.
Drain and discard the fibrous lemon grass. Grind the remaining ingredients with 1/4 raw onion, the other half of the garlic, the other half of the ginger, the fresh red chilli and the tender part of the lemon grass – till as smooth as possible
In a wok, add 3 tbsp oil and put in the ground paste. Stir well till the raw smell goes.
Add the onions and cashews and stir over a high heat.
Now, put in the bell peppers and continue to stir well.
In the meanwhile, marinate the chicken in soy sauce and jaggery
In another pan, put in the rest of the oil and fry off the chicken till half cooked and golden.
By now, the bell pepper mixture in the wok should show signs of the oil leaving the sides.
Put in the chicken and toss the whole thing together.
Adjust the salt and pepper – check for a combination of tangy, spicy, slightly sweet. Adjust and garnish with fresh coriander leaves and fresh red chilli.
Serve as is or with steamed rice. Tip: You can use the drained water from the boiled chilli mixture to cook the rice. It enhances the Thai flavour.