CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Thai Style Coconut And Lime Chicken

1

  • Overview
  • Ingredients
    13 items
  • Directions

Transport your taste buds to Thailand with this aromatic and creamy Coconut and Lime Chicken, featuring tender chicken fillets cooked in a flavorful blend of coconut milk, zesty lime, and aromatic spices. Serve this mouthwatering dish with steamed Jasmine rice for a truly satisfying meal.

  • 30ml oil
  • 600g chicken fillets
  • 1 onion
  • 3 garlic cloves
  • 15ml finely grated ginger
  • 1 red chili
  • Zest of 2 lemons
  • 15ml fish sauce
  • 1 tin coconut milk
  • 30ml lime juice
  • Coriander
  • Lime wedges

  • 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 zest, coconut milk, fish sauce, and coconut sugar. Bring the sauce to a simmer.
  • Simmer the sauce for a few minutes, then taste and adjust the seasoning. Add the chicken breasts back to the pan. Cook for about 5 minutes, or until the chicken is cooked through.
  • Add the lime juice to the sauce, and season to taste with salt. Sprinkle with fresh coriander and extra chili (optional), and serve with steamed jasmine rice.