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  • 8 chicken thigh fillets, excess fat trimmed
  • 1 tsp sea salt
  • Coriander leaves, to serve
  • 2 red bird’s eye chillies (if you like it hot, or long red if you prefer it milder), thinly sliced
  • 1 lime, cut into wedges
  • subheading: MARINADE:
  • 1 tsp black peppercorns
  • 60g palm sugar
  • 5 garlic cloves, coarsely chopped
  • 5cm knob of turmeric, peeled, finely grated
  • 5cm knob ginger, peeled, finely grated
  • 4 kaffir lime leaves, finely shredded
  • 2 ½ tbs finely chopped lemongrass (white part only)
  • 1 heaped tbs finely grated galangal
  • 2 tbs peanut oil
  • 1 tbs fish sauce
  • 1 tbs light soy sauce
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