Chicken with lime and coconut sauce

Ideas
4 servings Prep: 15 mins, Cooking: 15 mins
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Poultry

By Food24 November 03 2009
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Ingredients (11)

6.00 chicken breast fillets — thinly sliced
2.00 lime — zest and juice only
500.00 g butternut — peeled,cubed
15.00 ml sesame oil
5.00 ml chilli paste — or fresh chillies
1.00 coconut cream — tinned
25.00 ml fish sauce
30.00 g fresh coriander — chopped
1.00 spring onions — julienned
0.00 rice — basmati, to serve
50.00 g cashew nuts — roasted
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Method:

Cover the chicken slices with lime or lemon juice and zest and marinate for 10 minutes.
Place butternut in a saucepan with a little water.
Bring to the boil, cover and reduce heat.
Simmer for 10 minutes or until tender. Drain.
Heat oil in a wok or heavy-based frying pan.
Add chicken slices and stir-fry for one minute.
Add chilli and stir-fry for 30 seconds.
Add the coconut cream, fish sauce, half the coriander and half the spring onions. Stir well.
Add the butternut, stir gently to combine, then remove from the heat.
Serve with basmati rice and top with remaining spring onions, coriander and cashew nuts.



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