The fresh taste of kaffir lime leaves combined with lemongrass
makes this mild and creamy Thai-inspired curry a great mid-week
meal.
Ingredients
- 1 Tbsp oil
- 500g chicken tenderloins, sliced
- 1 onion, chopped
- 3 Tbsp Gregg's Corriander and Garlic Paste
- 2 cup sliced vegetables e.g. peppers, green beans, spring onions
- 1 cup coconut cream
- 1/2 tsp finely grated lime zest
- 2 Tbsp lime juice
- 2 tsp fish sauce
Method
Heat the oil in a wok or frying pan over medium high heat. Add
the chicken, onion and Gregg's Coriander and Garlic Paste and stir
fry for 3 to 4 minutes.
Add the vegetables and continue cooking for another 3 to 4
minutes. Stir through the coconut cream, lime zest, lime juice and
fish sauce and simmer until the chicken is cooked through.
Serve with rice.