Coconut and coriander chicken recipe

By Lucy Williams

  1. Serves 4
  2. Takes 15 minutes to make, 8 minutes to cook
  3. Rating

This coconut chicken recipe is wonderfully fresh thanks to the plentiful addition of coriander, ginger and chilli.

tried and tested
Coconut and coriander chicken


  1. Large bunch of fresh coriander, leaves roughly chopped
  2. 2 tsp Bart Lemon Grass in
  3. Sunflower Oil (from Tesco and Waitrose)
  4. Thumb-size piece of fresh ginger, chopped
  5. 1 green chilli and 1 red chilli (depending on how hot you like it), deseeded and chopped
  6. 2 large garlic cloves, chopped
  7. Bunch of spring onions, chopped
  8. 2 tbsp groundnut oil
  9. 4 skinless free-range chicken breasts, cut into strips
  10. 400g tin of coconut milk
  11. 1 tsp soy sauce
  12. 1 tsp fish sauce
  13. 80g fine green beans
  14. 80g mangetout


  1. 1. Whizz the coriander, lemongrass, ginger, chilli or chillies, garlic and spring onions to a paste in a food processor.
  2. 2. Heat the oil in a wok over a medium-high heat, add the chicken and fry, stirring, for a couple of minutes until browned all over.
  3. 3. Add the coriander paste and fry for a minute more. Pour over the coconut milk, then add the remaining ingredients.
  4. 4. Bubble for a couple of minutes until the chicken is just cooked through. Serve with steamed rice and lime wedges.

Nutritional info

Per serving: 425kcals, 26g fat (16.8g saturated), 41.1g protein, 7.3g carbs, 2.4g sugar, 0.7g salt

Chef's tip

Make leftovers into a spicy cream soup by adding some vegetable stock and reheating for lunch the next day. Serve with crusty bread.


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