The chicken pieces are first marinaded in lime juice and zest before simmered in coconut juice. The succulent pieces of meat were bursting with the lovely flavours of lime and the herbs (coriander and spring onions). The sauce was mildly spicy and delicious - it reminded me of the Thai Green Curry in the restaurants.
This is for Cook like a Star, Delia Smith blog hop event, hosted by Zoe of Bake for Happy Kids, Baby Sumo from Eat your heart out and Mich from Piece of Cake. Grab the HTML Code for the event here.
This is for Herbs on Saturday hosted by London Busy Body.
This is for Javelin Warrior's Made with Love Mondays.
Thai Chicken with Lime and Coconut (Serves 4)
A Delia Smith Recipe
- 400 g essential chicken breast chunks
- Grated zest and juice of 2 large limes
- 160 ml Coconut Cream (I used a combination of low fat coconut milk and low fat milk)
- 1 dessertspoon groundnut oil
- 1 Green Chilli, deseeded and finely chopped
- ¾ tablespoon Thai fish sauce
- 20 g pack fresh coriander, stalks removed
- 4 spring onions, cut into 2.5 cm shreds, including the green parts
- First of all, cut any larger pieces of chicken in half so that they are bite size, and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for at least an hour but longer if you have time.
- Drain the chicken in a sieve, reserving the marinade, then heat the oil in the sauté pan or a wok over a high heat, add the chicken pieces and stir-fry for 3 minutes, until they’re golden.
- Then add the chilli, stir-fry for 1 more minute, and add the lime marinade, coconut cream, fish sauce and half the coriander and spring onions. Cook for another 1–2 minutes, then serve spooned over the rice with the remaining coriander and spring onions sprinkled over.