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Recipe of the week

Lemongrass and Lime Chicken



4* skin-off, boned chicken thigh

5 kaffir lime leaves, finely sliced

Zest of 2-3 limes (use microplane)

3 sticks lemongrass, (use microplane)

2 cloves garlic, peeled & grated (use microplane)

1 tablespoon fish sauce


2 long red chillies, deseeded & rough chopped

Juice of 2 limes

Palm sugar to taste

Fish sauce to taste


1.    Combine sliced lime leaves, lime zest, lemongrass & garlic with mortar & pestle . Once garlic has broken down add fish sauce & combine well

2.    Mix chicken & paste in bowl. Allow to marinate for 1hr Minimum.

3.    To make the dressing, pound chillies then add 1 tablespoon of lime juice with 1 tablespoon palm sugar and pound until a semi-smooth paste is formed. Then add a teaspoon fish sauce and lime juice at a time and continue until chilli isn’t overpowering.

4.    Heat flat-plate of a BBQ or heavy based fry pan, add a little veg oil & add chicken pieces carefully to ensure they keep some marinate on.

5.    Either seal pieces & finish in 180c oven or reduce heat under pan or flat-plate & continue to cook until juices from the thickest part of the thigh run clear, see note.

6.    Rest chicken for 2-3 mins in a warm place.

7.    Slice on the diagonal & spoon dressing over top.

8.    Serve on salad, crispy fried noodle, rice, or on its own.

9.    Also makes a great filling for rice paper rolls. Serves 4-6 as a starter

Note: using the tip of a sharp knife, make a small incision in the thickest part of the thigh & using the flat of the knife apply downward pressure till some juice come out, when juice is clear chicken is cooked