Stir fried chicken and lime and coconut

    1 hour 15 min

    Old Saint Delia Smith recipe: very nice, a bit too sloppy, so I gave it my own twist and changed it up a little.


    Staffordshire, England, UK
    11 people made this

    Serves: 3 

    • 20ml vegetable oil
    • 2 skinless chicken breast fillets, cut into bite size pieces
    • 1 green chilli, seeded and minced
    • 1 large lime, zested and juiced
    • salt and pepper to taste
    • 1 teaspoon paprika
    • 1 tablespoon plain flour
    • 150ml coconut cream
    • 20ml Thai fish sauce
    • handful coriander leaves, chopped
    • 4 spring onions, shredded

    Prep:5min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr15min 

    1. Heat a large pan or wok and add the oil, and stir fry the chicken. Avoid turning so the chicken gets a crust and is golden, about 5 minutes. And add the chilli and fry for a few minutes so that the flavour infuses with the chilli.
    2. Place the chicken into a bowl and juice with the lime zest and juice. Then season with salt and pepper and sprinkle with paprika and stir in. Leave to marinate for 1 hour.
    3. When cooked, add the flour and stir through very fast. Cook the flour out for about 1 minute.
    4. Then add the coconut cream, a little at a time, so that the sauce has time to thicken. Add the fish sauce and half the coriander and spring onions. Cook for 1-2 minutes, then serve with the remaining coriander and spring onions sprinkled on top.


    Serve with cooked rice, or for a more traditional way, with Thai fragrent rice.

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    Reviews in English (2)


    Nice and easy recipe, lots of flavour. But steps 1 and 2 are the wrong way round 😉  -  05 Sep 2015


    This is a really tasty recipe and one we've had a few times now. Slightly tweaked amounts, so we could use up a whole 400ml can of coconut cream. 3 limes, 3 small green chillis,5 chicken breasts, everything else just doubled. We also followedbythescruff's advice and did the marination as Step 1.  -  03 Sep 2013