Equipment: 28cm ovenproof frying pan or baking dish.
Preheat the oven to 180°C regular bake.
Combine all the base ingredients in a large bowl. Add the chicken and turn to coat. Tip into the frying pan and fold the thighs to make plump parcels, spooning some of the base ingredients over the top along with a grind of pepper. Nestle in the lemongrass and the lime halves.
Bake for about 40 minutes, basting occasionally, or until the chicken is fully cooked. Top with coriander and Thai basil and serve with the extra cashew nuts