Lime and Lemongrass Chicken
Prep time
Cook time
Total time
A fresh, divine lime and lemongrass Thai curry. Original Recipe created by Donna Hay and included here with some very minor changes.
Recipe type: Thai Chicken Curry
Cuisine: Thai
Serves: 2
  • 6 large slices ginger
  • 6 kaffir lime leaves
  • 4 stalks lemongrass (white section)
  • 1 long red chilli
  • 1 tablespoon vegetable oil
  • 4 x 125 grams chicken thigh fillets (Tip: cut them in quarters)
  • 1.5 cups (375ml) Coconut Milk (Tip: use Ayam brand for best taste)
  • 1 tablespoon fish sauce
  • 80 grams baby spinach leaves
  • Coriander (cilantro) leaves, to garnish (Tip: go nuts and use loads)
  1. Roughly cut up the lemongrass, chilli, lime and ginger. Toss them into a small food processor and let it do the hard work to achieve a finely chopped result.
  2. Pour 1 tablespoon oil into a medium- hot frying pan
  3. Slide in the finely chopped lemongrass, chilli, lime, ginger mixture to the pan
  4. Stir and cook the mixture (about 4 mins - it should be fragrant)
  5. Time to add the quartered thigh fillets to the pan and lightly brown - about a minute each side
  6. Add the coconut milk and fish sauce to the pan
  7. Simmer the chicken until it is cooked and tender (approximately 6 minutes each side depending upon size of chicken pieces - don't over cook)
  8. Toss in the spinach leaves and stir through the curry.
  9. Serve with steamed jasmine rice and scatter the dish with loads of fresh coriander leaves
Recipe by My Food Temple at