Kaffir Chicken on Spinach Leaves


Kaffir Chicken on Spinach Leaves


500g chicken thighs, skinned, boned and finely chopped
3 kaffir lime leaves, finely shredded
2 tablespoons fish sauce
1 teaspoon caster sugar
1/2 teaspoon freshly ground black pepper
1 tablespoon light cooking oil
2 cloves garlic, chopped
2 lemongrass stems, white part only, finely chopped
1 long red chilli, deseeded and finely chopped
2 tablespoons lime juice
5 spring onions, chopped
1/4 cup chopped fresh coriander
20 large spinach leaves

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100062


This delicious, intensely fragrant chicken dish can be served hot or cold.  You can wrap the chicken in large spinach leaves or line a platter with baby spinach leaves and pile the chicken on top.


Place the chicken into a bowl with the kaffir lime leaves, fish sauce, caster sugar and pepper.  Mix well, cover and marinate for at least 30 minutes or overnight in the fridge, if you want to prepare ahead.

Heat the oil in a frying pan over medium heat.  Add the garlic, lemongrass and chilli.  Stir-fry for 2 minutes.  Add the marinated chicken and stir-fry for a further 3-4 minutes until it is cooked through.  Add the lime juice, spring onions and coriander.

To serve, place spoonfuls of the mxture into spinach leaves.  Fold up and eat with your hands.



Salad - Mains

Join Up  now to save this recipe to 'My Recipes'

Already joined up? Sign In