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Lime and Lemongrass Chicken

Something fresh, light and easy from Donna Hay.

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

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Find out more about Donna Hay - fast, fresh, simple the show now.

Donna Hay – fast, fresh, simple, Harper Collins $39.99 www.donnahay.com

Jadore 10 months ago

I love this recipe! It packs more flavour & just enough chili kick, than my green curry recipe (which is all heat) De-licious!!!

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Tiny Dancer May 2011

This was really light and quick to put together. Not enough flavour punch for me though. Would add more spices to the curry paste mix next time.

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S-A April 2011

Fantastic!

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