This simple recipe is a firm favorite whenever it makes an appearance. Deliciously creamy with zesty lime flavours, dial up the chilli to taste or leave it out to keep it mild and please everyone in the group. This is something I will cook when away for a weekend trip and I know I can grab fresh meat and greens not too far from the camp.
1 cup of rice 1 can coconut cream
1 chicken stock cube
1 cup of water
Large pinch of chilli flakes
2 large chicken breast
Greens to serve
- Cook rice and set aside with lid on to keep warm. Place a large fry pan on medium-high heat with a drizzle of oil. Slice chicken into thin steaks, cook for 2 minutes each side until browned but not cooked through. Remove and set aside on a plate.
- Return pan to heat, add coconut, stock, water and chilli and stir to combine. Bring to the simmer and turn heat down so the sauce is just bubbling, reduce until the consistency of heavy cream.
- Return chicken to the pan and turn to coat in sauce. Cook for a further 3-4 minutes or until chicken is cooked through, remove from the heat. Squeeze in lime juice to taste. Check seasoning and add salt and pepper as required.
- Bring a pot of water to the boil, blanch greens quickly ensuring they remain crisp, drain well.
- Divide rice, greens, chicken and sauce between plates and serve.
- Keep the sauce to a low simmer as boiling coconut cream can cause it to separate. If it does separate, remove from heat and stir vigorously for a minute
- Adding the lime juice off the heat will ensure it remains fresh and vibrant tasting. Lime loses its flavour the longer it is cooked
- Dried coconut milk powder can be used in place of canned cream
- Fresh/UHT cream can be used in place of coconut if preferred
- Fresh chilli can be used in place of dried
- Chicken can be substituted for vegetables such as pumpkin, eggplant, mushrooms or tofu for a vegetarian option
- Any Asian style greens work well with this dish