Thai coconut and lime marinated chicken

Serve with a massive pile of stir-fried julienned vegetables.
recipe, chicken, thai
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Recipe from: 26 October 2015
Preparation time: 15 min + Standing time
Cooking time: 35 min


  • 4
    skinned chicken breasts (free-range if possible)
  • Salt and Pepper
  • 1
    tin of coconut milk (400ml)
  • 1
  • 3
    Thai fish sauce
  • 1
    red chilli, seeded and finely chopped
Servings: Change Serving


Cover the chicken with some cling-wrap and, using a rolling pin, lightly pound the meat. You don’t want to flatten it, you just want to loosen the meat fibres slighty.

Season the chicken breasts with salt and pepper.

Zest the lime and reserve the rest of the lime for later.

In a large bowl combine the coconut milk, lime zest, chilli and fish sauce.Place the chicken breasts in the marinade, making sure that the meat is completely submerged.Cover the bowl and refrigerate overnight.

Remove the bowl from the fridge an hour before you are ready to cook the chicken.Heat a heavy-based frying pan until very hot.

Take the chicken out of the marinade and place on a plate, reserving the marinating liquid. Drizzle the chicken with some plain cooking oil.

Place the chicken in the hot pan and cook for about 4 minutes per side, basting the chicken with the reserved marinade as you go.

Serve with stir-fried vegetables and finish with a squeeze of fresh lime.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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Read more on: thai  |  recipe  |  chicken


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