Lime and Lemongrass Chicken " the donna hay way"

Im not a huge fun of chicken, it kinda grosses me out but when i watched this recipe on fast, fresh & simple the flavours and cooking method excited me. I have a secret love for lime even thou i cannot have too much of it as when i was younger i drank way to many vodka lime and sodas and now lime churns my stomach.

6 Large Slices Ginger
6 Kaffir Lime Leaves
4 Stalks Lemongrass, white part only, trimmed
1 Long Red Chilli, trimmed
1 Tbs Vegetable Oil
4 x 125g Chicken Thigh Fillets, halved
1 1/2 Cups Coconut Milk
1 Tbs Fish Sauce
80g Baby Spinach Leaves
Coriander Leaves, to serve

Lime & Lemongrass Chicken

"the donna hay way":

Place the ginger, lime leaves, lemongrass and chilli in the bowl of a small food processor and process until finely chopped. Heat a frying pan over medium-high heat. Add the oil and the lime leaf mixture and cook, stirring, for 4 minutes or until fragrant. Add the chicken and cook for 1 minutes each side. Add the coconut milk and fish sauce and simmer the chicken for 7 minutes each side or until the chicken is tender. Stir through the spinach and serve with steamed rice and coriander leaves. Serves 2.

Lady Dash did:
I used chicken breast instead of thigh as i cant get my head around thigh, 3 breast fed 3 people.
I pre cooked this dish which was not a good idea because the coconut milk just disappeared and because i am a neat freak i had already chucked the rest of the can out, so i added another cup of half milk & half cream.
The rice i used was Basmati, i use this rice in all my recipes as my personal trainer told me if your going to eat rice eat Basmati mean while i still drink, eat lollies and chips!

Lady Dash says
Very easy dish to make, the scent through the house was magic and the chicken was melt in the mouth. Matt didn't really like it but Horn loved and so did I. Score 8/10.

Cost: $24.99