for Busy Geese / for the Chubby Goose / Main

Stir-Fried Chicken with Lime & Coconut

Tried this delicious recipe by Delia Smith, from “Delia’s Complete How to Cook”.
[blockquote source=”Delia Smith”]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.[/blockquote]
[h3 underline]Stir-Fried Chicken with Lime & Coconut[/h3]
Serves: 2
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.

[one_half last]


  • 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.

[h4 underline]MY VERDICT[/h4]
[dropcap_circle]A[/dropcap_circle]ll 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).


  • Claire Minnaar
    February 3, 2011 at 6:47 am

    This looks absolutely delicious! Will give it a try! 🙂

  • Barbie
    February 11, 2011 at 5:55 pm

    Oh my gawd! This looks yummy! Your photography is close to expert quality!! Brings out each dish beautifully – colour and your exposure is spot on!


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