|Prep time||5 minutes plus marinading|
|Cooking time||10 minutes|
I have been making this recipe for years. It's kind of a simplified Thai-style curry that I think was originally a Delia recipe. I usually serve it with Thai jasmine rice cooked wth some coconut milk.
- A wok or large frying pan
- 2 boneless, skinless chicken breasts
- 1 lime
- 200ml coconut milk
- 1 tbsp olive oil
- 2 thai green chillies
- 1 tbsp thai fish sauce / Nam Pla
- 10g coriander leaves
- 4 spring onions
- Chop the chicken breasts into bite-sized pieces. Zest and juice the lime, then combine with the chicken in a large bowl. Set aside and leave to marinade for a couple of hours (or use it straight away if you prefer – it's not that big a deal!)
- When you're ready, prepare the rest of the ingredients. Chop the coriander leaves, and slice the spring onions into 3cm shreds.
- Heat the oil in a wok, then add the chicken. toss for 3-4 minutes until cooked and golden brown.
- Add the chilli and toss for another minute or so, then add the coconut milk, fish sauce, and half of the coriander and spring onions.
- Cook for a couple of minutes then serve over some jasmine rice, with the rest of the spring onions and coriander on top.