Another simple and quick recipe from ” Delia’s How to Cook: Book Two”.
Ingredients
- 2 Free Range boneless skinless chicken breasts
- grated zest and juice 1 large lime
- 5 fl oz coconut milk
- 1 dssp olive oil
- 1 green chilli deseeded and finely chopped
- 1 dssp thai fish sauce
- 4 heaped tbsps fresh coriander leaves
- 4 spring onions cut into 1 inch shreds, including the green parts
Servings:
Instructions
- Chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.
- When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until golden.
- Add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.
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