3 tablespoons oil

1 medium-sized onion, cut into 4 wedges

1 chicken, cut into bite-sized pieces or chicken thigh cut the Thai way

Salt to taste

1-2 tablespoons fresh lime juice

Pinch of sugar (optional)

Spice Paste

30 medium-sized dried chilies, or to taste, seeded, soaked in warm water and squeezed dry

15 shallots

6 candlenuts

METHOD

Grind the Spice Paste ingredients to a fine paste. Heat the oil in a wok and fry the onion wedges until soft, then add the Spice Paste and fry until fragrant. Add the chicken and stir-fry until brown and coated with the spices. Add salt to taste, the lime juice, sugar (if using) and a splash of water if necessary. Continue cooking on low heat until the chicken is tender and the gravy is dry.