Thai Lemon Lime & Chilli Chicken with Saffron

Thai Lemon lime with Chilli & Saffron

Thai lemon lime & chilli + Saffron

Our Thai lemon-lime & chilli + Saffron spice blend is full of mild, fresh flavours to enhance seafood or chicken. Stir fry or cook in a sauce and enjoy the zesty flavours of Thailand with this exclusive blend.

• Premium Persian Saffron
• Suitable for chicken or your favourite seafood
• Easy to open re-sealable pouch also keeps the spice blend fresh

Thai lemon-lime & chilli chicken with Saffron

Savour the delight of citrus-infused chicken with chilli and Saffron.

You’ll need:

  • 2 tablespoons of Thai lemon, lime & chilli + Saffron spice blend
  • 500 g chicken thighs, cut into bite-sized pieces
  • A quarter cup of cornflour
  • 1 bunch of spring onions, finely chopped
  • 4 Garlic cloves, finely chopped
  • Half cup of baby corn, sliced
  • Half a cup of brown mushrooms, thinly sliced
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of fish sauce
  • Cooking oil of choice
  • Fresh coriander, finely chopped to serve
  • Lime, quartered, squeezed to serve

Method:

  1. In a bowl mix the Thai lemon, lime & chilli + Saffron spice blend and cornflour.
  2. Add the garlic, oyster sauce and fish sauce and mix until a paste forms.
  3. Once evenly combined add the chicken and mix thoroughly until the chicken is coated.
  4. Heat oil in a wok or pan (enough oil to half cover the chicken) and over high heat shallow fry the chicken in small batches, add a few spring onions into each batch as you go until all chicken is cooked and golden brown.
  5. Drain on a paper towel and toss in a large bowl with the fresh coriander and squeezes of lime.
  6. Serve with steamed rice and extra wedges of lime and coriander.

Tip: If you love a little extra spice include our Whole Red Chilli. Just ground one or two chilli’s with a mortar and pestle and mix through the paste - it will give the chicken a spicy kick, guaranteed to delight the senses!

Leave a comment

Please note, comments must be approved before they are published