Serves 2

Ingredients

• 6 large slices of ginger
• 6 kaffir lime leaves
• 4 stalks lemongrass, white part only, trimmed
• 1 large long red chilli, trimmed
• 1 tablespoon coconut oil
• 4x 1oog chicken thigh coconut milk
• 1.5 cups coconut milk
• 1 tablespoon fish sauce
• 80g baby spinach leaves
• Coriander to serve

Method

1. Place the ginger, lime leaves, lemongrass and chilli in the bowl of a small food processor and process until finely chopped.
2. Heat a frying pan over medium-high heat
3. Add the oil and the lime leaf mixture and cook, stirring for 4 minutes or until fragrant
4. Add the chicken and cook for 1 minute each side
5. Add the coconut milk and fish sauce and simmer the chicken for 7 minutes each side or until chicken is tender
6. Stir through the spinach
7. Serve with steamed rice and coriander leaves