Chilli, lime and coconut chicken

Chilli, lime and coconut chicken

What's for Dinner?
15 mins
Cooking time
15 mins
Gorta Yuuki

Kaffir lime leaves can be hard to find, so when I see them at the market or an Asian grocery store i buy a small bag and keep them in the freezer.


Quantity Ingredient
2 skinless chicken breast fillets
2 small red chillies, seeded and diced
2 garlic cloves, chopped
3 kaffir lime leaves, finely shredded, (optional)
1 lime, grated zested
1 tablespoon olive oil
oil, for cooking
125ml tinned coconut milk
fish sauce, to season
freshly ground black pepper
200g baby bok choy, baby bok choy
lime juice, squeezed
3 tablespoons coriander leaves


  1. Preheat the oven to 180°C.
  2. Cut the chicken breasts on an angle into thin slices, starting at the thin end of the fillet. Flatten any thick slices with a meat hammer or rolling pin so that they are more or less even.
  3. Mix together the chilli, garlic, kaffir lime leaves, lime zest and oil and pour over the chicken. Toss to combine and leave to marinate for 10 minutes.
  4. Heat a heavy-based frying pan over medium–high heat. Remove the chicken from the marinade, reserving the remaining marinade. Cook the chicken pieces in batches, for 2–3 minutes on each side, or until well browned. As the chicken cooks, lift onto a baking tray and transfer to the preheated oven. Once all the chicken is cooked, tip away any excess fat from the pan.
  5. Add the remaining marinade and the coconut milk and bring to the boil. Season with the fish sauce and pepper. Add the bok choy and cook for 2–3 minutes until soft. Finish with a squeeze of lime juice and the coriander leaves. Serve the chicken with the bok choy, sauce and plenty of steamed rice.
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