Chicken and Prawns in Coconut Milk With Lime Rice

Name: Chicken and Prawns in Coconut Milk With Lime Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1/2 cup uncooked rice; 1/4 cup coconut milk; Zest and juice of 1 lime; 1 cup water; 200g prawns; 2 chicken thighs; 1 can coconut milk, minus 1/4 cup; 1 tbsp honey; Zest and juice 1 lime; 1 tsp chilli powder; 1/2 bulb garlic; 1 red onion; 1 small pack mange tout or other stir fry veg; 1 large handful chopped coriander; 2 stalks celery, Inc leaves; Pinch red chilli flakes; Knob of butter

by Ellie Sib

2 Servings

40 min

Another recipe based on what I had knocking around, but ended up becoming staple!

Gluten and dairy free, this meal definitely won't bloat you at all, and you can use a low fat coconut milk to reduce calories if you like. The sauce is very thin - it's more like a soup with vaguely Thai inspired flavours.

I usually add more chilli powder to this dish, but it's delicious whether mild or spicy so you can go completely on your own preference.

I like to use stir fry veg (any is fine but used mange tout in this one), mainly because it reduces cooking times therefore less time from starting the recipe until the food is in my belly. If you prefer your veg a little crunchier, you can add it later on in the recipe too.

chicken and prawns in coconut milk with lime rice

Chicken and Prawns in Coconut Milk With Lime Rice

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Recipe details

Yield 2 Servings
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

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% Daily value

Ingredients

For the rice

1/2 cup uncooked rice
1/4 cup coconut milk
Zest and juice of 1 lime
1 cup water

For the main dish

200g prawns
2 chicken thighs
1 can coconut milk, minus 1/4 cup
1 tbsp honey
Zest and juice 1 lime
1 tsp chilli powder
1/2 bulb garlic
1 red onion
1 small pack mange tout or other stir fry veg
1 large handful chopped coriander
2 stalks celery, Inc leaves
Pinch red chilli flakes
Knob of butter

Instructions

For the Sauce

Cube the celery, slice the onions and garlic. Reserve a few slices of onion and the celery leaves for garnish.
Heat the knob of butter in a medium sized frying pan. Sear the chicken for 5 mins each side, until outsides are nice and browned. Remove and set aside.
Add the prawns, cook for 1 min each side. Remove and set aside.
Add more butter if required, and fry the onion, garlic and celery for a few mins, until fragrant.
Add the chilli powder, lime juice, zest and honey and stir until all coated. Scrape any burnt bits off the bottom, these are delicious and add the to flavour.
Reserve 1/4 cup of the coconut milk, then pour the rest into the pan. Season with salt and pepper, to taste.
Return the chicken to the pan, cover and simmer for 10-15 mins, until fully cooked.
Turn off the heat and add the prawns. Do this step right before serving, to avoid them becoming overcooked.
Garnish with red onion slices, celery leaves, and red chilli flakes. Serve immediately alongside lime rice

Lime coconut rice

Rinse the rice, then add to saucepan with water, coconut milk and lime zest. Cover and simmer for 10-15 mins, until liquid is absorbed and rice cooked. Add more liquid if needed.
Once cooked, transfer to a bowl and sprinkle over lime zest

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