200ml carton coconut cream
3 tbsp Thai green curry paste (we like Thai Taste Green Curry Paste, from major supermarkets)
2 tbsp runny honey
Juice of 1 lime
450g mini chicken breast fillets
Handful chopped fresh coriander, plus extra leaves to garnish
1 red chilli, thinly sliced, to garnish (optional)
1. Pour the coconut cream into a shallow non-metallic dish. Add the curry paste, runny honey and lime juice and mix well. Add the chicken, toss well and set aside for 15 minutes.
2. Transfer to a saucepan and gently simmer for 12-15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Add the coriander.
3. Garnish with coriander and the chilli, if you like, and serve with cooked basmati rice.