Chicken Curry with Tamarind and Kaffir Lime


Chicken Curry with Tamarind and Kaffir Lime
Servings: 4


1 tablespoon light cooking oil
1 onion, chopped
1 tablespoon Mild Curry Paste
3 tablespoons grated palm sugar
500g chicken breasts, skinned, bone and diced
2 tablespoons tamarind puree
1 cup boiling water
4 kaffir limie leaves, finely shredded
1 tablespoon soy sauce
400ml can coconut cream
1/2 cup finely chopped roasted peanuts to garnish
chopped fresh coriander to garnish

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100058


Kaffir lime is a flavour that always brings Thailand to mind.


Heat the oil in a frying pan.  Add the onion and cook over medium heat for 2-3 minutes.  Add the cury paste and palm sugar and cook for 1 minute, stirring.

Add the chicken to the pan along with the tamarind puree, water, kaffir lime leaves, soy sauce and coconut cream.  Simmer for 15-20 minutes until the chicken is cooked through.

Turn onto a serving plate and sprinkle with peanuts and coriander leaves.  Serve with rice.



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