Recipe
Thai Lime Curry
Prep Time: 10 min
Cook Time: 30 min
Serves: 4
This bright-tasting curry takes advantage of floral citrus flavours for maximum impact. Lime and lemongrass combine with coconut milk to create a creamy, aromatic curry that’s delicious served on a bed of jasmine rice.
Contributed By: Recipe developed by Philippe Wettel, Executive Chef, Westin Hotel, Ottawa
Ingredients
4
boneless, skinless chicken breasts
2
shallots, diced
2-3 tbsp (30 mL)
green curry paste
1 1/2 cup (375 mL)
chicken broth
1
stalk lemongrass, sliced
2
Indonesian lime leaves
1
lime, juice
1/2 tsp (2.5 mL)
hot red chili pepper flakes
1 cup (250 mL)
coconut milk
cilantro, fresh, chopped
Instructions
1
Cut chicken into bite size pieces.
2
In a skillet, brown chicken; add shallots and continue cooking until softened.
3
Add curry paste and cook for 1 minute.
4
Stir in chicken stock, lemongrass, lime leaves and lime juice. Cover and simmer about 10 minutes.
5
Remove lid; add hot pepper flakes and coconut milk.
6
Continue cooking until sauce thickens enough to coat the back of a spoon.
7
Garnish with chopped cilantro and serve immediately with jasmine rice.