Thai chicken curry with limes and lemongrass

Cooking Fish Thai chicken curry with limes and lemongrass

Chicken thighs are infused with the zesty flavours of lime and lemongrass in this hearty curry.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Place eschalots, chillies, peppercorns, lemongrass, ginger, lime leaves, garlic and 1/3 cup lime juice in a food processor. Process until a paste forms.
  2. Heat oil in a large saucepan over medium-high heat. Add paste and cook for 2 to 3 minutes or until aromatic. Add chicken, stock and fish sauce. Stir until well combined. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Spoon curry over rice. Top with basil and a wedge of lime. Serve.

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3 eschalots, peeled, roughly chopped
3 green chillies, deseeded, roughly chopped
10 white peppercorns
1 stalk lemongrass, trimmed, finely chopped
3cm piece ginger, peeled, grated
5 kaffir lime leaves, spine removed, chopped
3 garlic cloves, roughly chopped
3 limes, juiced
2 tbsp canola oil
1kg chicken thigh fillets, skinless, trimmed, cut diagonally into thin strips
1 cup Massel chicken style liquid stock
2 tbsp fish sauce
Steamed jasmine rice, to serve
Fresh Thai basil, to serve
Lime wedges, to serve

Adv

Autors
Preparation time
30
Cooking time
1:45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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