• 6 Chicken Breasts
  • 2 Handfuls of Coriander
  • Fish Sauce
  • 4 Spring Onions
  • 2 Garlic Cloves
  • 2 Limes
  • 600ml Coconut milk
  • 2 Birds Eye Chillies
  • Poppadoms
  • Your favourite rice - enough for 4.


  • STEP 1
    Marinate chopped cubed chicken in the juice plus zest of 2 limes for as long as possible (overnight is best or at least couple of hours)
  • STEP 2
    Fry of chicken and couple cloves of chopped garlic. While that's cooking start to boil water in saucepan ready for that rice.
  • STEP 3
    Chuck in some shredded spring onions.
  • STEP 4
    Add coconut milk.
  • STEP 5
    Add a teaspoon of fish sauce and taste. Do not add too much at once as can make it go too salty, but add more to your taste.
  • STEP 6
    Cook on mid-low heat for twenty minutes (or until chicken is cooked) Get rice in saucepan and follow cooking instructions.
  • STEP 7
    Season with pepper and throw in chopped coriander, chilli and more shredded spring onions. Stir, cook for a further two minutes and serve.

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