Chicken with lime and coconut 28.03.2011

This is very tasty and very easy to put together. A Delia recipe, it’s become a staple at our house and rarely fails to please. It’s very fresh and is one of those dinners that feels Good For You.


  • 2 skinless chicken breasts
  • grated zest and juice of 1 large lime
  • 150ml tinned coconut milk
  • 1 dessertspoon olive oil
  • 1 green chilli, deseeded and finely chopped
  • 1 dessertspoon Thai fish sauce
  • 1 big handful of fresh coriander leaves (you can’t really have too much)
  • 4 spring onions, cut into 3cm shreds, including the green parts


Chop the chicken into bite-sized pieces and put them in a bowl with the lime juice and zest. Stir well, cover and leave it to marinate for an hour.

Get some jasmine rice (or some other sort of fragrant rice) on to cook.

When you’re 10 minutes away from eating time, you can start the actual cooking part.

Heat the oil in a wok or pan (keep the heat high so the chicken cooks quickly). Bung in the chicken and stir-fry for 3-4 minutes, until they’re getting a bit of colour.

Next, add the chilli and stir-fry for another minute, then add the coconut milk, fish sauce and half the coriander and spring onions.

Cook for another 1-2 minutes, then serve with the rice, with the remaining spring onion and coriander heaped on top.


File under dinner quick

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Comments on Chicken with lime and coconut

Virginia on 29 March 2011:

So good! I used to make this all the time – it was my version of Love Pasta.

Ben on 22 September 2011:

Which Delia is this from?

Virginia Murdoch on 22 September 2011:

It comes from one of the “How To Cook” series – I’m not sure which though. Maybe the second one?

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