This delightful Thai-inspired dish combines the aromatic flavors of lemongrass and kaffir lime with tender halal chicken, creating a harmonious blend of tastes. The addition of Thai basil enhances the dish with its sweet, anise-like fragrance, while the creamy coconut mango curry provides a luscious and tropical backdrop. The sweetness of mango balances the savory elements, delivering a well-rounded taste profile. This dish is cherished for its rich, complex flavors and its ability to transport diners to the vibrant, bustling streets of Thailand. Perfect for those seeking a halal option, it offers a unique culinary experience full of exotic tastes and aromas.
Lemongrass Kaffir Lime Halal Chicken with Thai Basil and Coconut Mango Curry
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Lemongrass – 2 Stalks
- Kaffir Lime Leaves – 6 Piece
- Thai Basil – 1 Cup
- Coconut Milk – 400 Ml
- Mango – 1 Piece
- Garlic – 4 Cloves
- Onion – 1 Piece
- Ginger – 1 Tbsp
- Fish Sauce – 2 Tbsp
Nutrition
Per Serving
450 Kcal
Calories
25 Grams
Total Fat
15 Grams
Saturated Fat
80 Mg
Cholesterol
850 Mg
Sodium
30 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
15 Grams
Sugars
30 Grams
Protein
Directions
Step 1
In a large pot, heat a small amount of oil over medium heat. Add chopped onion and sauté until translucent.
Step 2
Add minced garlic and ginger, cooking for another minute until fragrant.
Step 3
Stir in sliced lemongrass and kaffir lime leaves.
Step 4
Add the chicken pieces to the pot, stirring to coat them with the aromatics. Cook until they are no longer pink.
Step 5
Pour in the coconut milk and bring to a simmer. Reduce heat and let it cook for about 10 minutes.
Step 6
Add diced mango and Thai basil to the curry. Stir well and cook for another 5 minutes.
Step 7
Season with fish sauce and adjust the seasoning to taste. Remove from heat and serve hot.
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