Thai chicken curry with limes and lemongrass

Recipes / Fish

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

Recipe «Thai chicken curry with limes and lemongrass» presented in category Recipes / Fish, to prepare this dish you will need no more 1:45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.