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.
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.
When cooked, add the flour and stir through very fast. Cook the flour out for about 1 minute.
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.
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