RECIPES

Thai Lime Curry

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.

Prep Time

PT10M

Cook Time

PT30M

Serves

4

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. 1 Cut chicken into bite size pieces.
    2. 2 In a skillet, brown chicken; add shallots and continue cooking until softened.
    3. 3 Add curry paste and cook for 1 minute.
    4. 4 Stir in chicken stock, lemongrass, lime leaves and lime juice. Cover and simmer about 10 minutes.
    5. 5 Remove lid; add hot pepper flakes and coconut milk.
    6. 6 Continue cooking until sauce thickens enough to coat the back of a spoon.
    7. 7 Garnish with chopped cilantro and serve immediately with jasmine rice.
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