Lime and Coconut Chicken

This dish uses fresh and simple flavours, and takes its inspiration from Thai cuisine - the Blue Dragon Thick & Creamy Coconut Milk being tempered by the sharpness of the lime. It is an ideal dish for all the family and some of the chilli can be omitted for those who have a low heat tolerance!!!

Preparation:

1. Slice the chicken breasts into 3mm slices and place in a bowl with the lime zest and juice. Mix together and leave in the fridge for 1 hour.
2. When you are ready to cook, heat the oil in a wok or saucepan over a high heat, add the chicken along with the lime juice. Stir and fry for 4-5 mins, until the chicken is golden.
3. Add the chilli and stir for 1 min.
4. Add the coconut milk and turn the heat up slightly.
5. Then add the fish sauce and sugar and cook for a further 5 mins.
6. Take off the heat and add the spring onions (save a few shreds to garnish) and stir.
7. Just before serving stir in 4 tablespoons of coriander leaves.

Useful tip:

Which is hotter- the red or the green chilli? Well, this is one of the most frequently asked questions here at Blue Dragon... more