• 100g basmati rice
  • 1 lime, zested and juiced, plus wedges
  • 2 skinless chicken breasts
  • 200ml half-fat coconut milk
  • chicken stock
  • 1 stalk lemongrass, bashed and roughly chopped
  • 2 lime leaves, shredded
  • 2 pak choi, trimmed and quartered
  • 100g mangetout, trimmed
  • a small handful of leaves coriander


  • STEP 1

    Rinse the rice well and tip into a small pan with 200ml water, the lime juice and a pinch of salt. Bring to the boil then lower the heat, cover and simmer for 10 minutes until the water has been absorbed. Remove from the heat but leave the lid on, to steam.

  • STEP 2

    Put the chicken breasts into a snug-fitting pan and pour over the coconut milk with enough chicken stock to cover. Add the lemongrass and lime leaves and bring to a gentle simmer. Poach for 8-12 minutes until the chicken is cooked. Add the pak choi and mangetout for the last 2 minutes.

  • STEP 3

    Fluff the steamed rice with a fork then stir in most of the coriander and all the lime zest. Strain the chicken and veg from the poaching broth and slice the chicken. Divide the rice between bowls and top with the chicken, greens and a spoonful of the poaching liquid. Serve with more coriander and lime wedges.


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