Lime and lemongrass chicken

Add Donna Hays aromatic paste to coconut milk for a delicious Thai-style chicken dinner
By Donna Hay
Lime and lemongrass chicken
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 6 large ginger
  • 6 lime leaves
  • 4 stalks lemongrass, white part only, trimmed
  • 1 long red chilli, trimmed
  • 1 tbsp vegetable oil
  • 4x125g chicken thighs, halved
  • 375 ml coconut milk
  • 1 tbsp fish sauce
  • 80 g baby spinach leaves
  • coriander leaves, to serve
  • Steamed rice, 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. 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.

3. 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.

donna hay - fast fresh simple

For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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