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Chicken with lime and coconut sauce

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 11
Servings 4
Time 15 minutes


  • 6
    chicken breast fillets, thinly sliced
  • 2
    limes, juice and zest (or use 1 lemon)
  • 500
    peeled butternut, cubed
  • 15
    sesame oil
  • 5
    (or more) chilli paste or freshly chopped chillies
  • 1
    can coconut cream
  • 25
    fish sauce
  • 30
    (1 bunch) fresh coriander, chopped
  • 1
    bunch spring onions, cut into shreds
  • cooked basmati rice, to serve
  • 50
    cashew nuts, roasted


15 minutes
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.

Read more on: poultry  |  stir-fry


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