• 2 Chicken breasts,
  • Grated zest and juice of 1 large lime.
  • 5oz [150ml] tinned coconut milk
  • 1 spoonful of oil
  • 1 Green chilli
  • 1 tablespoon of Thai fish sauce
  • small bunch of fresh corriander or large bunch if for 4
  • 4 spring onions finely sliced long ways.

Lime and Corriander Chicken

This is a Delia Smith recipe and I just love it, tangy fresh and very easy and quick

Serves 2 very easy to double up for a supper for 4


  1. Cut chicken into small pieces and place in bowl stir in lime juice and zest and leave to stand covered for at least 1 hour.
  2. When you are ready to cook heat a wok or frying pan with the oil in it and when hot add the chicken and stir fry till golden.
  3. Then add the chilli, coconut milk, fish sauce and half the corriander and the spring onions, cook gently for 10mins.
  4. Then serve on a bed of Thai rice and sprinkle the rest of the chopped coriander over the top.