Thai chicken curry with limes and lemongrass

Thai chicken curry with limes and lemongrass

(10) Rate it

  • 0:30 Prep
  • 1:45 Cook
  • 4 Servings
  • Capable cooks

chicken thighs are infused with the zesty flavours of lime and lemongrass in this hearty curry.

Featured in
Winter recipes, Chicken curry recipes


  • 3 eschalots, peeled, roughly chopped
  • 3 green chillies, deseeded, roughly chopped
  • 10 white peppercorns
  • 1 stalk lemongrass, trimmed, finely chopped
  • 3cm piece ginger, peeled, grated
  • 5 kaffir lime leaves, spine removed, chopped
  • 3 garlic cloves, roughly chopped
  • 3 limes, juiced
  • 2 tablespoons canola oil
  • 1kg chicken thigh fillets, skinless, trimmed, cut diagonally into thin strips
  • 1 cup Massel chicken style liquid stock
  • 2 tablespoons fish sauce
  • Steamed jasmine rice, to serve
  • Fresh Thai basil, to serve
  • Lime wedges, to serve


  • Step 1
    Place eschalots, chillies, peppercorns, lemongrass, ginger, lime leaves, garlic and 1/3 cup lime juice in a food processor. Process until a paste forms.
  • Step 2
    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 1/2 hours. Spoon curry over rice. Top with basil and a wedge of lime. Serve.


  • 1836 kj


  • 23g

    Fat Total

  • 5g

    Saturated Fat

  • 49g


  • 1375.08mg


  • 4g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve
  • Author: Dixie Elliott
  • Image credit: Ian Wallace
  • Publication: Super Food Ideas



Please enter your comment!
Please enter your name here