Let me save your Monday (Thai Chicken Mince Stew)

Start by roughly chopping one red onion. First, cut off the top and bottom, slice it in half, peel, and then slice into coarse pieces. Separate the layers and place them in a bowl.

Peel and finely chop two cloves of garlic. If the garlic has a green shoot in the middle, it's best to remove it.

Slice one spring onion and add it to the same bowl as the minced garlic.

Slice one red chili, including the seeds, and add it to the bowl with the garlic and spring onion.

Take one stalk of lemongrass and bruise it with the back of your knife to release its flavor and aroma.

Heat some oil in a large frying pan. Add the chicken mince and brown it, breaking it up with a spatula.

Once the mince is almost cooked through, season with a little salt. Then, add the chopped red onion and cook for a few minutes until it becomes slightly translucent.

Add the chili, garlic, and spring onion mixture to the pan. Stir and cook for a couple of minutes until fragrant.

Pour in water, add the bruised lemongrass stalk, chicken bouillon cube, coconut milk, and palm sugar. Stir everything together.

Season the stew with fish sauce, oyster sauce, soy sauce, and MSG. Stir well to combine.

Bring the stew to a simmer, reduce the heat, and let it gently bubble for about 10-12 minutes to allow the flavors to meld.

Squeeze in the juice of one lime and add a handful of fresh Thai basil leaves. Stir them into the stew.

Serve the chicken stew hot over a bed of jasmine rice. Garnish with a few more fresh Thai basil leaves.