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Add a photoServings: 4
Ingredients
- thai
- 2 x dry kaffir lime leaves soaked 15 min or possibly 1 lemon grass root halved lengthways
- 3 x cm piece Thai ginger-other-rhizomes">ginger (kha) or possibly young ginger-other-rhizomes">ginger
- 1 x fresh red chilli de seeded and sliced
- 400 ml coconut lowfat milk
- 150 gm skinless chicken breast cubed
- 2 Tbsp. fish sauce
- 1 Tbsp. lime juice
Directions
- Drain the lime leaves and place leaves or possibly lemon grass root in a saucepan with the thickly sliced ginger chilli coconut lowfat milk and 1 1/2 c. water.
- Cover and bring to the boil.
- Simmer 5 min.
- Add in the remaining ingredients cook till the chicken turns white about 3 min and serve.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 94 | |
| Calories from Fat 52 | 55% |
| Total Fat 6.21g | 8% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.01g | |
| Cholesterol 14mg | 5% |
| Sodium 714mg | 30% |
| Potassium 161mg | 5% |
| Total Carbs 3.6g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.51g | 1% |
| Protein 6.71g | 11% |
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