Lime and coconut chicken

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Serves: 2




  • 1 lime juiced, zested

  • 1 green chilli deseeded and finely chopped

  • 4 tbsp fresh coriander heaped

  • 2 skinless chicken breasts chopped

  • 4 spring onions chopped

  • 5fl oz tinned coconut milk

  • 1 tbsp Thai fish sauce

  • 500g jasmine rice (also known as Thai fragrant rice)


  1. Chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave to marinate for at least one hour, preferably 2 or 3 hours.
  2. To cook the chicken, heat some oil in the wok over a high heat, add the chicken pieces. Stir fry for 3-4 minutes, until they're golden.
  3. Then add the chilli, stir-fry for 1 more minute, then add the coconut milk, fish sauce and half the coriander and spring onions.
  4. Cook for 1-2 minutes, then serve with rice and the remaining coriander and spring onions sprinkled over.

Handy Hint

You can use jasmine rice instead.

Additional Information

  • thai

  • stirfry

  • poultry

  • Rice

  • Chicken

  • Main Course

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Your comments

  • MelBanks 28/09/12 09:16

    Try using Tiana cold-pressed Coconut Oil. You get the great taste of coconut, it's healthier and you will have a lot more energy. Even I just have spoonfuls of it on its own. Its Organic and also Fair Trade!!