Warm kaffir lime chicken (Low Fibre)

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Makes 4 serves, 3-4 grams of fibre per serve

  • 6 kaffir lime leaves cut in half
  • 2 teaspoons of garlic powder
  • 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 Juliette cut zucchini
  • 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 30minutes -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 zucchini in boiling water for 2 minutes
  7. Drain the vegetables
  8. Remove the kefir lime leaves from the remaining dressing then add dressing to the vegetables and chicken and mix through
  9. Decorate with mint leaves and crushed toasted peanuts
*leave out for stoma patients