Coconut and Coriander Chicken

cook 30 mins
  • 1 tablespoon sunflower oil
  • 4 skinless chicken breast fillets
  • 1 bunch of spring onions, chopped
  • 150 ml (1/4 pint) reduced-fat coconut milk
  • 1 tablespoon nam pla (Thai fish sauce)
  • juice of 1 lime
  • 1 teaspoon cornflour
  • small handful of fresh coriander leaves, roughly chopped
  • handful of coconut shavings
  • salt and pepper
  • Thai sticky rice
  • mangetout
  • Heat the oil in a large frying pan, add the chicken breasts and cook, turning once, for 5 minutes or until browned. Remove the chicken from the pan and slice, then return to the pan. Add the spring onions, coconut milk, fish sauce and lime juice. Season with salt and pepper, cover the pan and simmer gently for 20 minutes or until the chicken is cooked.
  • Mix the cornflour with 1 tablespoon water and add to the sauce to thicken if necessary. Stir in half the coriander leaves and sprinkle the rest over the top with the coconut shavings. Serve with Thai sticky rice and mangetout.
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