serves 2
2 boneless chicken breasts
1 tin coconut cream
1 tablespoon olive oil
1 green chili, deseeded and chopped
1 teaspoon Thai fish sauce
4 tablespoona fresh coriander chopped
4 spring onions
Chop chicken into bite size pieces. Put in a bowl with lime juice and zest, leave 1 hour. Stir fry over a high heat until cooked. Add chili, stir fry 1 minute. Add rest of the ingredients, cook for another few minutes. Serve with rice.