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2 lemongrass stalks, finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, peeled and finely chopped
1 tbsp Thai fish sauce (Nam Pla)
350g chicken thigh meat, cut into bite-sized chunks
1 tbsp sunflower oil
1 tbsp curry powder
100ml chicken stock
1 tbsp caster sugar
Small handful of mint, basil and coriander leaves, to garnish
Wok