Warm kaffir lime chicken (High Fibre)

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Makes 4 serves, 5-6 grams of fibre per serve

  • 6 kaffir lime leaves thinly sliced
  • 2 cloves of garlic crushed
  • 5cm piece of ginger finely chopped
  • ½ cup of packed chopped coriander
  • ½ cup of packed chopped mint leaves- place 8 leaves aside for garnish
  • ½ teaspoon of turmeric
  • 60 mls of lime juice
  • 30 mls fish sauce
  • 1 tablespoon of brown sugar
  • 1 tablespoon of coconut oil
  • 5 pieces of chicken thigh fillet
  • 300 grams of green beans (ended and cut in half)
  • 100 grams of raw or frozen peas
  • ¼ sliced sweet papaya (or paw paw)
  • ¼ cup of toasted peanuts
  1. In a large bowl add fish sauces, lime juice, sugar, coconut milk, garlic, ginger, and kaffir lime leaves, mix together until sugar is dissolved
  2. Place the chicken in a bowl and add the mixture, Leaving 1/3 of the mixture for salad dressing
  3. Marinate chicken for 30 minutes -1 hour in the fridge
  4. Warm a fry pan or grill plate and cook until all sides are golden brown and the meat is cooked through
  5. Leave for 2 minutes to rest and then slice the chicken thinly
  6. Use this time to blanch the green beans and peas in boiling water for 2 minutes
  7. Drain the vegetables
  8. Add dressing to the vegetables and chicken and mix through
  9. Decorate with mint leaves and crushed toasted peanuts