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Thai chicken curry with limes and lemongrass
Thai chicken curry with limes and lemongrass
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
135 minutes
Lime and lemongrass infused curry with tender chicken thighs.
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 makrut lime leaves, spine removed, chopped
  • 3 garlic cloves, roughly chopped
  • 3 limes, juiced
  • 36.80 gm canola oil
  • 1kg chicken thigh fillets, skinless, trimmed, cut diagonally into thin strips
  • 255.00 gm chicken style liquid stock
  • 48.80 gm fish sauce
  • Steamed jasmine rice, to serve
  • Fresh Thai basil, to serve
  • Lime wedges, to serve
Instructions:
  • Combine eschalots, chillies, peppercorns, lemongrass, ginger, lime leaves, garlic, and 1/3 cup lime juice in a food processor and blend into a flavorful paste.
  • In a large saucepan over medium-high heat, warm oil. Cook paste for 2 to 3 minutes until fragrant. Add chicken, stock, and fish sauce. Mix well. Bring to a boil, then simmer on low, uncovered, stirring occasionally, for 1 1/2 hours. Serve curry over rice with basil and a lime wedge. Enjoy!

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