Tried this delicious recipe by Delia Smith, from “Delia’s Complete How to Cook”.
It’s hard to believe that a recipe as simple and as quick as this could taste so good, but I can assure you it’s an absolute winner.
Stir-Fried Chicken with Lime & Coconut
Accompaniments: Thai fragrant rice
- 2 free range, boneless, skinless chicken breasts
- zest and juice of 1 large lime
- 150ml (5 fl oz) tinned coconut milk
- 1 dessert spoon olive oil
- 1 green chilli – deseeded and finely chopped
- 1 dessert spoon Thai fish sauce
- handful of fresh coriander leaves
- handful of spring onions – cut into shreds, including the green parts
You’ll need a large frying pan or wok.
- Chop the chicken into bite size pieces and place them in a bowl with the lime juice and zest (I also added some Maldon salt). Stir well and leave to marinate for an hour.
- Heat the oil in your frying pan or wok and stir-fry for 3-4 minutes, until they’re golden.
- Add the chilli and stir-fry for another minute.
- Then add the coconut milk, fish sauce, and half the coriander and spring onions. Cook for another minute or 2.
- Garnish with the remaining coriander and spring onions and serve piping hot.
All in all a fabulous dish, though I felt it was missing a little zing (the chilli I used may have been a little mild) and some colour (red chilli garnish would have solved this).
One tiny ommission for a beginner chef like me – after the chicken is marinated, you’re supposed to brown the pieces in a little oil, but the recipe doesn’t say to separate the chicken from any left over marinade, and the juices prevented the chicken from browning. I’d suggest using a slotted spoon to transfer the chicken to the wok, reserve the lime juice and then add it to the wok when adding the coconut milk.
A tip for calorie-counters: reduced fat coconut milk tastes just as good and eases the guilt (available from Woolworths).