Top and tail the lemongrass sticks, peel off any tough outer leaves (and discard them), and then cut them into 1cm (just under ½") pieces and throw them into a pestle and mortar or mini blender.

Peel the garlic cloves and roughly chop them, and add them to the pestle and mortar.

Peel and roughly chop the ginger and toss it into the pestle and mortar.

Remove the stems from the chilli peppers, add them to the pestle and mortar and pound them into a paste.

Cut the red onion in half, peel it and then cut it into half-moon shapes around 5mm (just under ½") thick.

Peel the carrots (if needed) and cut them into 2cm (¾") lengths.

Peel the potato and cut it into 2cm (¾") lengths.

Heat a 20cm or 8" saucepan over medium-high heat, and when it is hot, add the oil.

Cut the chicken into thighs and drumsticks, season the chicken with a pinch of salt, lightly brown the chicken in the oil, then remove and set aside. (5-6 minutes)

Add the red onion to the oil and cook for 5-7 minutes, or until it begins to go golden on the edges and it has begun to soften.

Add the carrots and potato, followed by the lemongrass paste we made in step 1, the shrimp paste and the curry powder, then stir to coat in the oil.

Dissolve the OXO cubes in the boiling water and pour them into the pan with the coconut milk, bay leaves, brown sugar and fish sauce, then stir to combine.

Return the chicken to the pan along with any resting juices, submerge the chicken in the sauce, add a lid and simmer on low for 25-30 minutes.

Whilst the chicken is cooking, cut the green beans into 2cm (¾") and when the chicken is almost cooked through and the vegetables are tender, remove the lid, add them to the pan and cook for a final 3-5 minutes.