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Lime and Coconut Thai Style Chicken

Lime and Coconut Thai Style Chicken

  • Takes 15 minutes
  • Enough for 4
  • Takes 15 minutes
  • Enough for 4

It’s really hard to believe that a recipe so quick and simple can be so tasty! This dish is a real winner amongst family and friends and is one of the most requested!

Make sure you grab the handful of fresh ingredients needed in your next shop. Store cupboard ingredients for this dish are olive/coconut oil, Nam Pla (fish sauce) and a tin of coconut milk.

To make this low-carb, the simple swap here is instead of opting for noodles or rice – serve up with a large side of your favourite greens.

INGREDIENTS

  • 1 tablespoon olive or coconut oil
  • 4-6 chicken breasts or thighs, cut into similar bite-sized chunks
  • 1 bag cooked tiger prawns
  • 2 limes, zested and juiced + 1 extra lime (to serve as wedges, optional)
  • 1 tin of full fat coconut milk
  • 1 tablespoon Nam Pla (fish sauce)
  • 1 bunch spring onions, sliced thinly on the diagonal (including the green leaves – to serve)
  • 1 small bunch of coriander, stalks chopped finely, leaves aside for serving
  • 1 green chilli, deseeded and finely chopped

INSTRUCTIONS

  • Prep the chicken and lime first. Place the chicken, lime zest and juice in a bowl and allow to marinate (ideally for an hour or so). Then prep all the other ingredients as this dish comes together really quickly!
  • In a large wok or frying pan (medium to high heat), heat the oil and stir fry the chicken pieces until nicely golden brown on the outside (you may have to do this in batches).
  • Add the pale parts of the spring onions (keeping the dark green parts for later), stir fry for a minute or two, followed by the prawns, chilli, coconut milk, fish sauce, chopped coriander stalks and any lime juices left from the marinade.
  • Simmer (with no lid) on a low/medium heat until the chicken has cooked through, usually takes about 5-8 minutes.

TO SERVE...

Plate up and sprinkle with the coriander leaves and green parts of the spring onion. Add lime wedges on the side.

Serve the curry with tenderstem, broccoli rice or on a bed of wilted spinach.

Want more greens? Add mange tout, spinach or frozen peas to the curry at stage 4.

SUBS...

This can be made with just chicken, prawns or butternut squash and sweet potato.