Something fresh, light and easy from Donna Hay, this simple chicken dinner will be a new favourite ...


  • 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.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 787kj
  • Fat Total 61g
  • Saturated Fat 30g
  • Protein 35g
  • Carbohydrate 29g
  • Sugar 2g
  • Sodium 907mg

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.

Powered by


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


Donna Hay – fast, fresh, simple, Harper Collins $39.99

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
3 comments • 19 ratings
Please login to comment
Posted by Kat1961Report
I don't have anything to grind the spices so I used the Gourmet Garden Thai Seasoning. 5 tables***ns, and a carrot and a potato to bulk it out and omg it is magic.
Posted by Hot ChilliReport
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.
Posted by JadoreReport
I love this recipe! It packs more flavour & just enough chili kick, than my green curry recipe (which is all heat)