(Serves 4)

30 ml   oil

600 g   chicken fillets

1          onion, chopped

3          garlic cloves, crushed

15 ml   grated fresh ginger

1          red chilli, seeded and chopped (or add more to taste)

            Zest of 2 limes

15 ml   fish sauce

1 tin     coconut milk or coconut cream

5 ml     coconut sugar or soft brown sugar

30 ml   lime juice

            Fresh coriander and extra chilli for serving

            Lime wedges for serving


  • Preheat a large frying pan (I use cast iron) over medium heat. When the pan is hot but not smoking, add half of the oil.
  • Add the chicken breasts to the pan and cook until browned on both sides, 2-3 minutes per side. Then remove the chicken from the pan and set it aside.
  • Add the remaining oil to the pan along with the onion, garlic and ginger. Lower the heat to low and cook,  stirring until the onion softens and is lightly browned.
  • Add the chili, lime zestcoconut milk, fish sauce and the coconut sugar. Bring sauce to a simmer.
  • Simmer the sauce for a few minutes, taste to adjust the seasoning, then add chicken breasts back to the pan. Cook for about 5 minutes, or until the chicken is cooked.
  • Add the lime juice to the sauce, and season to taste with salt. Sprinkle with fresh coriander, extra chilli (optional) and serve with steamed Jasmin rice

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