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    Delia's Thai Chicken with lime and coconut

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    Delia's Thai Chicken with lime and coconut

    ''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

    Serves: 2


    • For the curry:
    • 400g essential Waitrose British Chicken Breast Chunks
    • Grated zest and juice of 2 limes
    • 160ml essential Waitrose Coconut Cream
    • 1 dessertspoon groundnut oil
    • 1 fresh Cooks’ Ingredients Green Chilli, deseeded and finely chopped
    • ¾ tablespoon Cooks’Ingredients Nam Pla Fish Sauce
    • 20g pack fresh coriander, stalks removed
    • 4 spring onions, cut into 2.5cm shreds, including the green part
    • To serve:
    • Waitrose Jasmine Hom Mali Rice, measured up to the 150ml level in a measuring jug
    • 300ml boiling water
    • pinch of salt
    • You will need a small frying pan with a lid for the rice and a sauté pan (or a wok) for the stir-fry.


    1. First of all, cut any larger pieces of chicken in half so that they are bite size, and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for at least an hour but longer if you have time.
    2. About half an hour before you want to eat, tip the rice into the small frying pan and place it over a medium heat. Add the boiling water, along with the salt, stir once only, then cover with the lid. Turn the heat to its very lowest setting and let the rice cook gently for exactly 10 minutes. Then tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute. When there is no water left in the pan, take the pan off the heat, remove the lid and cover with a clean tea cloth for 10 minutes before serving.
    3. Meanwhile, drain the chicken in a sieve, reserving the marinade, then heat the oil in the sauté pan or a wok over a high heat, add the chicken pieces and stir-fry for 3 minutes, until they’re golden.
    4. Then add the chilli, stir-fry for 1 more minute, and add the lime marinade, coconut cream, fish sauce and half the coriander and spring onions. Cook for another 1–2 minutes, then serve spooned over the rice with the remaining coriander and spring onions sprinkled over.
    5. 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.

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    Drinks recommendation

    Cave de Beblenheim Pinot Gris Réserve 2008 Alsace, France or Singha Thai Beer.


    Average user rating

    4 stars