Lime, Lemongrass & Green Chilli Chicken
(gluten, dairy, egg, soy & nut free)
This is one of my favourite chicken dishes. I’ve been cooking it for years, and was so happy to find that I can still have it. Just roughly chop up all the paste ingredients and throw them in a food processor. If you don’t have a processor, you could use a pestle and mortar. It’s one of those meals that makes you so hungry waiting for it to be ready, the whole house smells amazing. It is worth the wait though, the flavours are absolutely divine!
Ingredients (serves 4)
- 3 eschalots, peeled, roughly chopped
- 3 green chillies, roughly chopped
- 10 white peppercorns (You need to buy mixed peppercorns and pick out the white ones)
- 2 stalks lemongrass, white part only, sliced
- 3cm piece ginger, roughly chopped thinly
- 5 kaffir lime leaves, spine removed, chopped
- 3 garlic cloves, roughly chopped
- handful of coriander chopped
- 3 limes, juiced
- 2 tablespoons coconut oil (or olive, canola, etc)
- 1kg skinless chicken thigh fillets, trimmed, cut diagonally into thin strips
- 1 1/2 cups chicken stock (Coles brand is GF)
- 2 tablespoons fish sauce
- ½ cup coconut cream
- steamed basmati or jasmine rice, Coriander (or Thai basil is you can find it) and lime wedges, to serve.
- Place eschalots, chillies, peppercorns, lemongrass, ginger, lime leaves, coriander, garlic and 1/3 cup lime juice in a food processor. Process until a paste forms.
- Heat oil in a large saucepan over medium-high heat. Add paste and cook for 2 to 3 minutes or until aromatic. Add chicken, stock and fish sauce. Stir until well combined. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 1/4 hours. Add coconut cream and simmer for 15 mins (chicken should be falling apart). Spoon curry over rice. Top with coriander and a wedge of lime. Serve.
Always check the ingredients list of the products you are using for yourself. To the best of my knowledge, using the ingredients I used, this meal is gluten, dairy, Egg, Soy & Nut Free. Contains seafood, leave the fish sauce out if you can not have seafood, and add a little salt (or soy sauce if you can have it) to the dish instead.