Kaffir lime and lemon grass chicken

AT A GLANCE

  • Serves 4 people

  • 1 tbsp peanut oil
  • 3 cm piece of ginger, cut into julienne
  • 4 red shallots, thinly sliced
  • 4 kaffir lime leaves, thinly sliced
  • 2 lemon grass, white part only, thinly sliced diagonally
  • 1 tbsp finely chopped coriander root and stalk
  • 800 gm chicken thigh fillets, thickly sliced
  • 250 ml (1 cup) coconut cream
  • 2 tbsp fish sauce, or to taste
  • 2 tbsp light palm sugar, or to taste
  • 200 gm green beans, trimmed and cut into 5cm lengths
  • 125 gm baby corn, halved lengthways
  • 1 cup (loosely packed) each of holy basil and coriander leaves
  • To serve: coarsely chopped roasted peanuts, steamed rice and lime wedges
01   Heat peanut oil in a heavy-based saucepan over medium heat, add ginger, shallot, lime leaves, lemon grass and coriander root and stalk and cook for 3 minutes or until soft and fragrant. Add chicken and cook, stirring continuously, for 5 minutes or until chicken is opaque. Add coconut cream, fish sauce and palm sugar, season with freshly ground white pepper and cook, stirring, for 5 minutes or until chicken is cooked through. Add beans and baby corn and cook for another 3 minutes or until vegetables are tender. Add half the herbs and stir to combine. Scatter with peanuts and remaining herbs, and serve with steamed rice and lime wedges.

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

GERALDINE MUNOZ

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