Something fresh, light and easy from Donna Hay.
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.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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