Lime and coconut chicken
Chef:
Donal Skehan
Prep:
15 mins
Cook:
20 mins
The usual heat you would expect from an Asian-inspired recipe bows out to make way for the more aromatic and fragrnt corriander, lime zest and lemongrass, which is wrapped togetherby a creamy coconut broth.
2 limes, zest grated and the fruit cut in half
Good handful of coriander leaves and stalks, roughly chopped
2 lemongrass stalks, roughly chopped
1 tbsp sunflower oil
1 x 400ml tin of coconut milk
2 large chicken breasts, finely sliced
3 tbsp Thai fish sauce (Nam Pla)
1 tbsp light soy sauce
1 tsp sesame oil
Rice, to serve
Lime wedges, to serve
Good handful of coriander leaves, torn, to serve
1 red chilli, deseeded and finely sliced, to serve
1 spring onion, finely sliced, to serve
Blitz the lime zest, coriander stalks and lemongrass in a small hand blender until you have a smooth paste.
Heat the sunflower 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.
Squeeze over plenty of lime juice and mix through with the sesame oil.
Serve with rice, lime wedges and scatter over coriander leaves, chilli and spring onions.
Serves
4
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Chicken, Rice
Recipe Type
Dinner, Easy, Family Dinners
Cuisine
Asian
Level of Difficulty
Easy
You could replace the chicken with prawns or sturdy vegetables like sweet potato.
