Marinade the chicken thighs for 1 hour in red curry paste, fish sauce, coconut milk, lemongrass paste, brown sugar, turmeric, chilli flakes and white pepper.
Remove from the fridge, wrap the thighs in 2 leaves each and secure with a cocktail stick.
Heat the oil in a large frying pan over medium/high heat and cook for 6 - 8 minutes each side or until cooked through.