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Kaffir lime and lemon grass chicken


You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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