I have a real thing for Thai flavours – makrut lime (kaffir lime), lemongrass, coconut….. yum! I recently found this tasty recipe on The Kitchn and decided to adapt it a little and use organic chicken thigh fillets rather than a whole chicken although I’m keen to try it with the whole chicken one day.
Serves 2 – 3
500g organic chicken thigh fillets, boneless and skinless
1 tablespoon of olive oil
1 tablespoon of butter
1 can of organic, unsweetened coconut milk (I use the Ceres brand)
1 stalk of lemongrass, finely chopped
1 small makrut lime leaf, finely chopped
3 garlic cloves, finely chopped
1 medium lemon, sliced into 8 wedges
A good handful of coriander – the full stems from the stalk through to the leaves, chopped (reserve some for garnish)
1 cup of baby spinach leaves
Cracked pepper, ground
Season your chicken fillets well with salt and cracked pepper on both sides. Heat the oil and butter in a heavy based frypan til sizzling. Add your thigh fillets and brown on each side. Turn the heat down to medium and add the lemongrass, coriander, makrut, garlic, lemon, and coconut milk. Simmer for ten minutes. Remove from the heat, cover with a lid and set aside for ten minutes. Remove the chicken from the frypan. Re-heat the sauce to a simmer and add the spinach leaves, cook for a few minutes. Serve on basmati rice ( I used basmati brown rice) with the sauce and garnish with fresh coriander.
The lemon wedges are gorgeous in this, squeeze some of them over your meal.