INGREDIENTS

• 1 tbsp coconut oil/olive oil
• 4-6 chicken breasts or thighs, cut into similar sized bite-sized chunks
• 1 bag of cooked tiger prawns
• 2 limes, zested and juiced
• 1 tin coconut milk
• 1 tbsp Nam Pla (fish sauce)
• 1 bunch spring onions, sliced thinly on the diagonal
• 1 small bunch coriander, stalks chopped finely
• 1 green chilli, deseeded and finely chopped

INSTRUCTIONS

• Place the chicken, lime zest and juice in a bowl and allow to marinate (ideally for an hour or so).
• In a large wok or frying pan (medium to high heat), heat the oil and stir fry the chicken pieces until nicely golden brown on the outside (you may have to do this in batches).
• Add the pale parts of the spring onions (keeping the dark green parts for later), stir fry for a minute or two, followed by the prawns, chilli, coconut milk, fish sauce, chopped coriander stalks and any lime juices left from the marinade.
• Simmer (with no lid) on a low/medium heat until the chicken has cooked through, usually takes about 5-8 minutes.

TO SERVE...

• Serve the curry with tender stem, broccoli rice or on a bed of wilted spinach. Want more greens? Add mange tout, spinach or frozen peas to the curry (at stage 4).
• Plate up and sprinkle with the coriander leaves and green parts of the spring onion. Lime wedges on the side.

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