Lime and Coconut Chicken
Lime and Coconut Chicken
Dig into this quick and easy chicken recipe by Donal Skehan from Kitchen Hero.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • Grated zest and juice of 2 Limes
  • Good handful of Coriander, leaves and stalks, roughly chopped
  • 2 Lemongrass stalks, roughly chopped
  • 1 teaspoon Sesame oil
  • One 400 millilitres tin of light Coconut milk
  • 2 large Chicken breasts, finely sliced
  • 3 tablespoons Thai Fish Sauce (Nam Pla)
  • 1 tablespoon Light soy sauce
  • Lime wedges, to serve
  • Good handful of Coriander leaves, torn, to serve
  • 1 Red chilli, deseeded and finely sliced, to serve
  1. Blitz the lime zest, coriander stalks and lemongrass in a small hand blender until you have a smooth paste
  2. Heat the oil in a large wok over a high heat. Add the paste and fry for 1-2 minutes until it is aromatic. Add the coconut milk and mix through, then stir in the chicken strips and allow to cook on a gentle simmer for 10 minutes. Add the fish and soy sauces and simmer for a further 5 minutes. Pour in the lime juice and mix through with sesame oil
  3. Serve with rice, lime wedges and scatter over the coriander leaves and chilli

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