Fancy a fakeaway tonight? This curry couldn’t be easier! Fire up the wok and recreate your favourite cuisine in the comfort of your own kitchen.
Serves: Two. Prep time: 10 mins, plus one hour marinating time. Cooking time: 10 mins
2 free range boneless chicken breasts
Grated zest and juice of 1 large lime
150ml of coconut milk
1 dessert spoon Thai fish sauce
4 heaped tablespoons of fresh coriander leaves
4 spring onions, cut into 1-inch (2.5cm) shreds, including the green parts
1 fresh chilli finely sliced for garnish
- Firstly, 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 an hour
- When you’re ready to cook the chicken, heat the chilli coconut oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until golden
- Add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander, spring onions and chilli sprinkled over.