Coconut and Lime Chicken
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 4 large skinless chicken breasts, (approx. 170g each)
- • 2 medium onions, (peeled and chopped)
- • 2 cloves of garlic, (peeled and crushed)
- • 400 ml coconut plant based drink
- • 1 small red chilli, (deseeded and finely chopped)
- • zest of 2 limes, (finely grated)
- • 10 g lemongrass stalk, (tender bulb end only, very finely chopped)
- • 100 g fine green beans, (trimmed and cut in half)
- • 75 g low-fat cream cheese
- • 1 tbsp cornflour
- • 1 tbsp water
- • 4 g fresh coriander leaves, (roughly chopped)
- • low-calorie cooking spray
- • salt and pepper, (to taste)
- • 4 lime wedges, (to garnish)
Preparation Steps
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 10 minutes, until softened and lightly golden.
Add the garlic and cook for a further 3-4 minutes.
Add the chicken breasts and cook for 2 minutes on each side to seal and lightly brown.
Add the plant based coconut drink, red chilli, lime zest, lemongrass, salt and pepper and stir in. Simmer for 25 minutes, turning the chicken occasionally.
Add the green beans and simmer for a further 5-8 minutes, until the beans are cooked and still a little crunchy.
Mix the cornflour with the water until smooth.
Remove the frying pan from the heat and stir in the cream cheese until it has completely dissolved and the sauce is creamy.
Return the frying pan to the heat and stir in the dissolved cornflour. Simmer for 3-4 minutes, stirring, until thickened slightly. Make sure that the chicken is piping hot and shows no sign of pinkness inside its thickest part.
Remove from the heat and stir in the chopped coriander leaves.
Serve garnished with lime wedges.