Recipes Thai chicken curry with limes and lemongrass

Recipes Thai chicken curry with limes and lemongrass

Recipes Thai chicken curry with limes and lemongrass

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

Ingredients

  • three or more 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 eliminated, chopped
  • three or more garlic cloves, roughly cut
  • 3 limes, juiced
  • 2 tablespoons canola oil
  • 1kg chicken thigh fillets, skinless, trimmed, slice diagonally into thin strips
  • 1 mug Massel chicken style liquid stock
  • 2 tablespoons fish sauce
  • Steamed jasmine rice, to serve
  • Fresh Thai basil, to function
  • Lime green wedges, to serve

Method

  • Stage 1

    Place eschalots, chillies, peppercorns, lemongrass, ginger, lime leaves, garlic clove and 1/3 mug lime juice in a food processor. Process until a paste forms.

  • Step 2

    Heat oil inside a huge saucepan over medium-high heat. Add paste and cook for 2 to three or more 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 1/2 hours. Spoon curry over rice. Top with basil and a wedge of lime. Serve.