If you’re looking for a deliciously fresh curry, then try this amazing Thai dish which uses all the wonderful character of the lime. The flavours are a fantastic trio of tangy, spicy and sour. It’s something a little different from the normal Thai curries I usually make and I’m sure you’ll love it as much as I did. It’s incredibly easy to make too which is always a bonus.
RECIPE: (serves 4)
INGREDIENTS:
For the paste:
5 small dried red chillies
salt
1 shallot (finely chopped)
2 cloves garlic (finely chopped)
2 teaspoons turmeric powder
1/2 teaspoon shrimp paste
For the curry:
2 tablespoons peanut oil
1.2kg chicken thighs (halved)
250ml coconut milk
2 limes (halved)
6 lime leaves (finely sliced)
1 teaspoon salt
1 teaspoon sugar
2 tablespoons coriander
2 spring onions (finely sliced)
DIRECTIONS:
Soak the red chillies in hot water for 10 minutes until softened. To make the paste, put all the paste ingredients into a pestle & mortar and crush them for 20 minutes into a fine pulp. Alternatively blend in a food processor until smooth. Set aside.
Heat a wok over a low heat with the oil. Add the curry paste and gently fry for 3-4 minutes. Add the chicken and stir for a further 3-4 minutes. Pour over the coconut milk and add the limes, lime leaves, salt, sugar and 100ml water. Stir and bring to a boil then simmer gently for 30 minutes until the chicken is fully cooked.
SERVING:
Serve on Jasmine rice with a sprinkling of coriander and spring onions.
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I'm Lee, a self diagnosed food obsessive and the author of this blog. I hope you enjoy or are about enjoy my food and recipes. Be sure to share your opinions and thoughts as often as you can. 
The lime leaves have a very distinctive taste don’t they? More fragrant than tart, and together with the actual limes in the curry it’s just lime central! An assault on the taste buds.
Delicious.
Sounds delicious. I love lime leaves! They add such a heady aroma.