Chicken with Lemongrass and Kaffir Lime Leaves

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Based on flavors associated with Thai food, and in the absence of coconut milk, the chiles do deliver a bite in this curry. I sampled a version of this at an upscale Thai restaurant in Goa. My version contains half-and-half (or you can use heavy cream) to help thicken the sauce and to calm the heat from the chiles.



  1. Combine the Ginger Paste, Garlic Paste, and salt in a medium-size bowl. Add the chicken pieces and stir to coat them with the spices. Refrigerate, covered, for at least 30 minutes, or even overnight, to allow the flavors to permeate the meat.
  2. Combine the lemongrass, lime leaves, and chiles in a food processor, and pulse until minced. When you uncover the processor