- 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)
- 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.
- 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.
- Garnish with coriander and the chilli, if you like, and serve with cooked basmati rice.