• 2 traditional boneless, skinless chicken breasts

  • Grated zest and juice 1 large lime

  • 150 ml tinned coconut milk

  • 1 table spoon olive oil

  • 1 green chilli, deseeded and finely chopped

  • 1 table spoon Thai fish sauce

  • 4 heaped tablespoons fresh coriander leaves

  • 4 spring onions, cut into 2.5 cm shreds, including the green parts


  • 1.

    You will need a frying pan with a diameter of 25.5 cm, or a wok.

  • 2.

    First of all 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.

  • 3.

    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 they're golden. Then 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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