Feed me; lemon chicken.

Marvelous! Lemon & lime chicken at a Mae Sot restaurant, Thailand. Served with fried kale and sticky rice.

recipes: Fish, lime and Belgian endive.

Ingredients: palm sugar 1 tbsp, 1 little red onion, 4 red chili peppers, 2 green chili peppers, coconut milk 30 cl, lemon juice 3 tbsp, lime juice 1 tbsp, 300 gr white fish (cod, ..), fish sauce 2 tbsp, massaman curry paste 2 tbsp, sunflower oil.
For the vegetables: ginger 4 cm, endive stalks 3, salt and black pepper, sunflower oil.

Slice the chili peppers. Heat a deep frying pan add oil and fry the peppers for a few minutes. Add finely sliced onion after 2 to 3 minutes add coconut milk and curry paste. When the curry paste is dissolved add lemon juice, lime juice and palm sugar. Cook for 5 minutes and add fish sauce. Taste, add more juice or sugar if needed. Cut the fish into2 parts. Lower heat and add the fish. Cook gently until ready.

Slice the ginger into thin long strips. Heat a frying pan add oil and fry the ginger for 2 to 3 minutes.
Slice the endive stalks length wise into strips and add. Fry on medium heat. Add salt and black pepper. Fry until soft, you might have to add a few tablespoons of water while frying.

Serve with rice or noodles.

recipes: Lemon chicken

Ingredients: coconut milk 0,4 L., chicken breast 400 gr, 1 lemon, 1 lime,
             2 red chili peppers, lemongrass 2 stalks, 3 lime leaves,
             spring onion 1, light soy sauce 1 tbsp, turmeric 2 tsp,
             white sugar 1 tbsp, pineapple 300 gr, butter 2 tbsp.,
             fish sauce 1 or 2 tbsp., chili peppers 2

Mix coconut milk, juice of half a lemon, juice of half a lime, sugar, turmeric, sliced chili pepper and soy sauce in a cooking pot and bring slowly to the boil. Add lemongrass. Slice the chicken in to medium sized parts and add to the mixture. Let it simmer. Add fishsauce to taste.
Meanwhile cut up the Pineapple (you can use canned), heat the butter in a frying pan. Fry the pineapple until golden brown.
Add the zest of the lemon and lime to coconut mixture. Taste and add more lime or lemon juice if necessary. I add 1 tbsp fish sauce as well. When the chicken is ready, serve it and dress with the pineapple, spring onion and sliced chili peppers.
I serve this one with white rice.