Matt's Recipe Book

Coconut and lime chicken

Prep time5 minutes plus marinading
Cooking time10 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


  1. 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!)
  2. When you're ready, prepare the rest of the ingredients. Chop the coriander leaves, and slice the spring onions into 3cm shreds.
  3. Heat the oil in a wok, then add the chicken. toss for 3-4 minutes until cooked and golden brown.
  4. 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.
  5. Cook for a couple of minutes then serve over some jasmine rice, with the rest of the spring onions and coriander on top.