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.


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


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.