Thai Chicken Breast Cake

Prep everything first: chop the aromatics, measure the fish sauce and palm sugar elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Lower the heat, cover, and braise gently until everything is meltingly tender.

Stir in the palm sugar and the rest of the fish sauce and palm sugar flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.