- 1tbsp olive oil
- 1 tbsp Thai Fish sauce
- 1 green chilli
- 1 clove of garlic
- 1 teaspoon full of sugar
- Lots of fresh coriander leaves
- 4 spring onions
- 2 boneless and skinless chicken breasts
- 1 tin of coconut milk 150ml
- Marinade: Small piece of grated ginger
- Marinade: ¼ teaspoon thai red curry paste
- Marinade: Grated zest and juice of a large lime
Some days you need something in a hurry that’s warming and full of flavour – You can speed this recipe up by using the microwave rice that’s ready in minutes – then this is as close to fast food as you can get! I used some butternut squash in my recipe (not listed in ingredients) – but you could add anything you like that needs using up. I also left out the green chilli.
Grate the zest of the lime and squeeze the lime juice into a bowl. Finely grate a small piece of ginger and add this along with a ¼ teaspoon of Thai curry paste.
Chop the chicken into bite-sized pieces. Place them with into the marinade, stir and leave for an hour.
Prep all the other ingredients. The chilli will need to be deseeded and finely chopped. With the spring onions, cut them to about an inch and shred finely length ways. Now blitz the coconut milk, half the shredded spring onion and half the coriander.
In a wok pour in the oil and on a high heat, add the chicken pieces, garlic and stir fry for approx. 3-4minutes until golden brown
If you are cooking rice, follow packet instructions and 5 mins before its ready begin cooking the chicken.
In a wok pour in the oil and on a high heat, add the chicken pieces, garlic and stir fry for approx. 3-4minutes until golden brown. Now add the blitzed coconut. Cook for another 1-2 minutes.
Serve with the rice and sprinkle the remaining coriander leaves and the shredded spring onions.