Coconut papaya chicken with ginger

private chef

Ingredients: 4 Persons



4 chicken thighs or chicken breasts with wings

5 Tbsp chopped garlic

3 Tbsp salt

100 g the white part of fresh lemon grass

10 fresh kaffir lime leaves

1 onion chopped fine

150 ml lime juice

1 can of coconut milk (400ml)

200 g of ginger pickles with juice

3 tablespoons sesame oil

3 tablespoons canola oil

150 g of fresh Thai ginger

100 g chopped chillies without seeds

2 limes

400g chunky diced papaya

100 g of fresh coriander chopped


chef tom voigt



Rub the chicken with salt and garlic and leave it marinating one night before the cooking.


Fry the chicken in a pan with the canola oil and grill on 200 C in the oven for about 20 minutes.

In the same pan with some sesame oil glace the onions, the garlic, the lemongrass, the kaffir lime leafs, the chillies and the Thai ginger.

Add the chicken, stir in the lime juice, the coconut milk, the ginger pickles with the juice.


Cover with a lid and simmer for half an hour.

Add the diced papaya, cover and turn off the heat.


Serve with chopped coriander and jazmin rice.