Chicken with the Lime and Coconut (Gai Manao Maprao)
This is a simple dish that is perfect for one bowl meals that only uses one pan. Easy clean up! What makes this recipe especially appealing is that it requires just a few very easy to find ingredients, and yet it yields a vibrant flavour.
It is a versatile recipe in that you can make it with chicken, pork or various combinations of vegetables for a vegetarian meal, or also with seafood-fresh fish and or shell fish. I like using chunks of fresh firm white fish such as snapper. Then I usually add slivers of red sweet peppers for colour.
This type of one bowl meal is often served along the beach areas using the local fresh fish and shell fish. Green chiles pair nicely with seafood. I like to use half red ripe chiles, and half green chiles for a confetti look to the dish.
Ingredients
4 Boneless, skinless chicken breasts
2 Large limes, juice and the zest
10 oz canned coconut milk
1 Tbl peanut oil
2-4+ green chiles, deseeded and finely chopped
2 Tbl Thai fish sauce (Golden Boy)
1/2 cup fresh, coarsley chopped cilantro leaves
6 green onions, cut into 1 inch pieces, including the green parts
Procedure
Cut the chicken into bite-sized pieces, and place in a medium bowl with the lime juice and zest. Stir to thoroughly coat the pieces of chicken evenly with the lime juice and zest. Place in the refrigerator to marinate for about an hour.
Heat the oil in a wok or large skillet, over high heat, add the chicken and stir-fry for 3-4 minutes, until it is golden.
Add the chile and stir-fry for 1 more minute; add the coconut milk, fish sauce and half of the cilantro and spring onions.
Cook for another 1-2 minutes.
Serve over steamed Jasmine rice and top with the remaining cilantro and spring onions.
Serves 4
Variations: Use pork tenderloin or a mixture of seafood, also very tasty Vegetarian style using green beans, red bell peppers, small eggplants, straw mushrooms, or fresh white mushrooms and or white onions. This is the type of recipe that allows and encourages a cooks creativeness.
This stir fry is also great served over rice noodles (mie) instead of steamed jasmine rice.
It is a versatile recipe in that you can make it with chicken, pork or various combinations of vegetables for a vegetarian meal, or also with seafood-fresh fish and or shell fish. I like using chunks of fresh firm white fish such as snapper. Then I usually add slivers of red sweet peppers for colour.
This type of one bowl meal is often served along the beach areas using the local fresh fish and shell fish. Green chiles pair nicely with seafood. I like to use half red ripe chiles, and half green chiles for a confetti look to the dish.
Ingredients
4 Boneless, skinless chicken breasts
2 Large limes, juice and the zest
10 oz canned coconut milk
1 Tbl peanut oil
2-4+ green chiles, deseeded and finely chopped
2 Tbl Thai fish sauce (Golden Boy)
1/2 cup fresh, coarsley chopped cilantro leaves
6 green onions, cut into 1 inch pieces, including the green parts
Procedure
Cut the chicken into bite-sized pieces, and place in a medium bowl with the lime juice and zest. Stir to thoroughly coat the pieces of chicken evenly with the lime juice and zest. Place in the refrigerator to marinate for about an hour.
Heat the oil in a wok or large skillet, over high heat, add the chicken and stir-fry for 3-4 minutes, until it is golden.
Add the chile and stir-fry for 1 more minute; add the coconut milk, fish sauce and half of the cilantro and spring onions.
Cook for another 1-2 minutes.
Serve over steamed Jasmine rice and top with the remaining cilantro and spring onions.
Serves 4
Variations: Use pork tenderloin or a mixture of seafood, also very tasty Vegetarian style using green beans, red bell peppers, small eggplants, straw mushrooms, or fresh white mushrooms and or white onions. This is the type of recipe that allows and encourages a cooks creativeness.
This stir fry is also great served over rice noodles (mie) instead of steamed jasmine rice.
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