Chicken with Lime and Coconut Milk

Ingredients

150 ml coconut milk
2 teaspoons olive oil
2 skinless chicken breasts
zest and juice of 1 large lime
1 green chili, deseeded and finely chopped
2 teaspoons Thai fish sauce
4 tablespoons fresh coriander leaves
4 spring onions cut into 1 inch shreds

Directions

Chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest to marinate for an hour.

Stir-fry chicken pieces for 3-4 minutes, then add the chili, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions.

Cook for another 1-2 minutes and serve with Thai fragrant rice.

My Notes

I loved this! My husband wasn’t as enthused.