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Delia's Thai Chicken with lime and coconut
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''It’s hard to credit that a recipe as simple and as quick as this could taste so good, but I can assure you it’s an absolute winner, even if you don’t have time for the marinade.'' Delia
You will need a small frying pan with a lid for the rice and a sauté pan (or a wok) for the stir-fry.
Adapted from Delia’s Complete How to Cook published by BBC Books 2009 Copyright © Delia Smith 2010
For more tastes of Thailand from Delia, visit Delia Online.
Cave de Beblenheim Pinot Gris Réserve 2008 Alsace, France or Singha Thai Beer.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in August 2010.