Ingredients
Lime and Lemongrass Chicken
- 6 slices ginger
- 6 Kaffir lime leaves
- 4 stalks lemongrass, trimmed, white part only
- 1 long red chillies, trimmed
- 20 g vegetable oil
- 600 g chicken, cubed
- 400 g coconut milk
- 2 tbsp fish sauce
- 1 lime, juiced
- coriander leaves, to serve
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place the ginger, lime leaves, lemongrass and chilli in TM bowl. Process on Speed 7 for 5-10 secs.
Add oil and saute 3 mins at 100 degrees C on Speed 1.
Add the coconut milk and cook for 10 minutes at 100 degrees C on Speed 1.
Add the chicken, fish sauce and lime juice and cook for 15 minutes at 100 degrees C on Reverse/Speed 1.
Add chopped coriander leaves and serve with steamed vegetables rice.
Lime and Lemongrass Chicken
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was delicious. I used 2 X 270g cans of Ayam coconut milk and one of coconut cream. I swapped the vegetable oil for coconut oil, also swapped the fish sauce for soy. Used 800g chicken breast. Thickened after cooking with cornflour & cooked another 2 mins.
i think I would add another red chilli as it had no heat.
We enjoyed this thanks. Added a few veggies eg green beans and broccoli. Had all the sauce for 2 people, with leftovers another night.
We loved this, served it with rice and a fresh corn on the cob. Yes it’s a bit wet but all the better to mop up with your rice. So quick and easy to make, my hubby made ours and it’s a keeper!
Enjoyed recipe. I used 800g chicken and I added snow peas and other vegetables then served over rice which helped soak up some of the excess juice nicely
I loved this. I made it as per recipe but added mushrooms and choko to it, and it isnt runny at all.
I like a bit more bite so will ad a little more chilli next time but this is really tasty.
bloody beautiful
Delicious weeknight dinner! A winner for my husband and me, served in a bowl over steamed brown rice. We enjoyed the soupy consistency and wouldn't want to thicken it. Modifications:
1 garlic clove + 1 purple shallot mixed in with lemongrass etc.
Coconut oil instead of vegetable oil
1 teaspoon brown sugar added with fish sauce and lime.
500g chicken thigh fillets
Used 200ml coconut cream and water
Added capsicum, zucchini and bok choy.
I used the rind of one lime as I didn't have any Kaffir lime leaves, used only 2 lemongrass stalks although I'm pretty sure I use more of the stalk than you are supposed to, swapped out the vegetable oil for coconut oil, used coconut cream as thats all I had and added some peas for colour. Absolutely loved it!!
Ambassador (NSW)
Wilton NSW (near Picton, Bargo, Tahmoor, Camden, Narellan)
This has a lovely but mild flavour and the sauce is very thin.next time I will definitely add corn flour. I also added a zucchini and half a red capsicum which we enjoyed. thanks for this recipe!
Did this not go really really runny for anyone else? Mine was so runny