Lime and Lemongrass chicken – Donna Hay
Ok so this is a super easy and very tasty recipe! Donna Hay is one of my favourite chef’s. This recipe is in one of her books that I have. I love Donna’s flavours. They are simple and fresh and her recipes are really easy! The following quantities only serve 2, so be sure to double or triple it if you are feeding more people. 🙂
6 large slices ginger
6 kaffir lime leaves
4 stalks lemongrass, white part only, trimmed
1 long red chilli, trimmed
1 tablespoon vegetable oil
4 x 125 g chicken thigh fillets, halved
1.5 cups (375ml) coconut milk
1 tablespoon fish sauce
80g baby spinach leaves
Coriander leaves to serve
Place the ginger, lime leaves, lemongrass and chilli in the bowl of a small food processor and process until finely chopped.
Heat a frying pan over a medium-high heat. Add the oil and lime leaf mixture and cook, stirring for 4 minutes or until fragrant.
Add the chicken and cook for 1 minute each side. Add coconut milk and fish sauce and simmer the chicken for 7 minutes each side or until chicken is tender.
Stir through the spinach and serve with steamed rice and coriander leaves. Serves 2.
So to help you a bit here is a picture of the Kaffir Lime Leaves (dried and fresh)
Available at most chinese supermarkets
These are the fresh ones that you can SOMETIMES find at fruit and veg markets in the fresh herbs section.
I prefer the fresh leaves for this dish, but dried ones work perfectly too, just make sure you crush them up well 🙂