4 servings
Prep: 20 mins,
Cooking: 25 mins
The perfect meal for hot summer evenings!
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Ingredients (19)
3 | chicken breast fillets — on the bone |
1 | onion — peeled and quartered |
4 | lime leaves — dried |
1 l | stock — chicken |
DRESSING:
1x 400 g | coconut cream — tinned |
45 ml | fish sauce |
10 ml | honey — or sugar |
lime — zest and juice | |
15 ml | red chilli — finely chopped |
2 | garlic — cloves, crushed |
15 ml | fresh ginger — grated |
fresh coriander — finely chopped | |
3 | lime leaves — dried |
6-8 | courgettes — large, spiralized |
butternut — small | |
fresh mixed herbs — basil, mint and coriander, chopped | |
4 | spring onions — sliced diagonally |
Garnish:
lime — wedges | |
red chilli — thinly sliced |
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