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Lime and Lemongrass Chicken

Donna Hay
  • minutes
  • Serves 2

INGREDIENTS

80 g

Baby spinach, leaves

1

Coriander

6

large slices Ginger

6

Kaffir lime, leaves

4

stalks Lemongrass

1

Long red chilli

1 1/2 cups

Coconut milk

1 tbsp

Fish sauce

1 tbsp

Vegetable oil

4

X 125g chicken thigh fillets, halved