Lime and Lemongrass Chicken

Serves 2


  • 6 large slices ginger
  • 6 kaffir lime leaves
  • 4 stalks lemongrass, white part only, trimmed
  • 1 long red chilli, trimmed
  • 1 tablespoon vegetable oil
  • 4 x 125g chicken thigh fillets, halved
  • 1½ cups (375ml) coconut milk
  • 1 tablespoon fish sauce
  • 80g baby spinach leaves
  • Coriander (cilantro) leaves, to serve


  1. Place the ginger, lime leaves, lemongrass and chilli in the bowl of a small food processor and process until finely chopped.
  2. Heat a frying pan over medium-high heat.
  3. Add the oil and the lime leaf mixture and cook, stirring, for 4 minutes or until fragrant.
  4. Add the chicken and cook for 1 minute each side.
  5. Add the coconut milk and fish sauce and simmer the chicken for 7 minutes each side or until chicken is tender. 
  6. Stir through the spinach and serve with steamed rice and coriander leaves.