Thai chicken curry with limes and lemongrass

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(10) Rate it

• 0:30 Prep


• 1:45 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Winter recipes, Chicken curry recipes

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 tablespoons canola oil


• 1kg chicken thigh fillets, skinless, trimmed, cut diagonally into thin strips


• 1 cup Massel chicken style liquid stock


• 2 tablespoons fish sauce


• Steamed jasmine rice, to serve


• Fresh Thai basil, to serve


• Lime wedges, to serve

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

Nutrition

• 1836 kj

  Energy




• 23g

  Fat Total




• 5g

  Saturated Fat





• 49g

  Protein





• 1375.08mg

  Sodium




• 4g

  Carbs (sugar)




• 8g

  Carbs (total)

All nutrition values are per serve

• Author: Dixie Elliott


• Image credit: Ian Wallace


• Publication: Super Food Ideas

Source: taste.com.au