Lime and Lemongrass Thai chicken

Lime and Lemongrass Thai chicken, fresh greens served wih Jasmine rice

A refreshingly light and flavoursome thai inspired lime and lemongrass chicken curry with a medley of in season vegetables. You will experience the gentle notes of aromatic spices in a creamy, yet light and fragrant sauce that combines crunchy vegetables and succulent chicken. This dish takes little time to make and is easy to replicate if you ever want to repeat.. To be enjoyed with jasmine or basmati rice.

This dish is perfect for the family; you can use whatever vegetables of you like with this - we like veggies that have a crisp crunch.

Cooking Time  15 - 20 minutes

Serves 4 - 5

Ingredients

  • Lime & Lemongrass paste        150g - 3 generous tablespoons
  • Diced Chicken Thighs               450 g   (Trim off skin and fat)
  • Can of cocont milk                    300 -330 ml
  • Chicken stock or hot water        450 ml
  • Extra Virgin Olive Oil                  2 Tablespoons
  • Chopped Corriander Leaves     2 Tablespoons for garnish (optional)
  • Lime juice                                  1/2 Squeezed
  • Brown sugar/Palm sugar          1 Teaspoon  (optional)
  • Finely chopped birds eye chilli  1 x medium heat and de-seeded
  • Diagonally sliced courgettes     1
  • Capsicums squares                  1 X Red and 1 X Yellow  ( or capsicums of your choice, medium sized)
  • Snow Peas                                100 grams ( small packet)                      
  • Salt                                         To taste

Notes

  • If you like more intensity, then add more lime and lemongrass paste.  If you are using more than 600 grams meat, then use more paste and add extra 100ml of stock or water per tablespoon of paste.  If you choose to use the whole pottle of paste, you can use 600 - 700ml of stock
  • If you choose to use Coconut Cream, then use a small quantity of it (about 150 - 200 ml).  It is better to use Coconut milk to give you a lighter and flavoursome sauce.
  • You can vary the vegetables in this dish.  Use whatever is available to you. You can carrots, asparagus, brocolli and cauliflower as well. .

Method

  1. Prepare your ingredients in advance; diced chicken thights and chopped veggies in the shape of your choice
  2. In a deep pan (easier with non-stick pan with a lid), add 2 tablespoons of extra virgin olive on medium heat,  add lime & lemongrass paste and sautee for a minute as it caramelises
  3. Add chopped birds eye chilli and mix with the paste
  4. Add the coconut milk and mix well with the paste by stirring and bring the mixture to a bubbling boil
  5. Add stock / or hot water (both works) and mix well into the sauce and bring to boil and then drop heat to a simmer
  6. Squeeze lime juice, add sugar and taste ( if using water, add salt to taste) - you can adjust quantities of these ingedients to your taste
  7. Stir in diced chicken thighs and mix well into the sauce,  let it simmer on medium heat for 15 -20 minutes, with pan covered with a lid.
  8. Mix vegetables into the sauce and stir, simmer for 1 minutes more and turn heat off
  9. Garnish with chopped coriander leaves, cover with lid and set aside.

Prepare Jasmine Rice  ( same applies for basmati rice)

  • If you feel comfortable, you can prepare rice in parallel as you make your chicken curry.   You can use two methods to make rice.

Rapid Boil method

  1. In a deep saucepan, wash 2 cups of Jasmine or basmati rice well, add 8 cups of water and bring to a boil uncovered for 10 - 15 minutes
  2. Boil rice until the rice is 90% cooked ( firm cooked), drain water from rice using a strainer
  3. Return drained and steaming rice into saucepan, cover with lid and let it sit for 5 minutes

Absorption Method

  1. Bring 4 cups of water to a boil in a saucepan
  2. Wash 2 cups of jasmine rice separately and stir into boiling water
  3. Cover saucepan with lid, turn heat to low and simmer for 20 - 25 minutes.

Enjoy !  Serve the Lime and Lemongrass thai chicken on jasmine rice and garnish with more fresh coriander leaves.