Ingredients:
450 g mini chicken breast fillets
200 ml carton coconut cream
1 red chilli, thinly sliced, to garnish
3 tbsp Thai green curry paste
2 tbsp runny honey
Juice of 1 lime
Handful chopped fresh coriander, plus extra leaves to garnish
How To Make:
1. Pour the coconut cream into a shallow non-metallic dish. Add the curry paste, runny honey and lime juice and mix well. Add the chicken, toss well and set aside for 15 minutes.
2. Transfer to a saucepan and gently simmer for 12-15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Add the coriander.
3. Garnish with coriander and the chilli, and serve with cooked basmati rice.
[Source: channel4.com]
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