4 chicken breasts, chopped into chunks.
1 Red or Green chilli, finely chopped.
300ml chicken stock.
Zest and juice of 1/2 a lime
Seasoning
1 onion
1 clove garlic, crushed.
75g creamed coconut, from a block
1 tablepoon fresh mint, shredded.

Fry, onion, chilli and garlic gently until soft. Add chicken and cook gently until golden brown. Stir in stock coconut, lime zest and mint.
Simmer until cooked through approx 20 mins. Season, add lime juice.
Serve with plain rice.

Nice simple one this.

Thought someone might like to try this.

cheers Penny

Penny with all the lovely recipes you post, one day I might be tempted to cook

Thanks

Have a go, what matters if you burn stuff. You might surprise yourself. I did two new ones this week, hubby loves both. Trouble is it gets difficult because he remarks, that is a must for once a week, if I satisfy his every wish (foodwise) I need a week of dozens of days. cheers Penny

It's not the cooking, it's the bliddy clearing up after I hate

I'm with you there. The secret is to wash up as you go along, that way there is not so much left at the end. Believe me I learned this the hard way after years of slogging at the sink. My grandchildren are learning this young so have no objections to helping me wash up and clear away after.cheers Penny.

Another tasty sounding recipe Penny.

Thanks Rowan, no credit to me, this was courtesy of our local Thai restaurant. Just thought as it is simple someone might like to try it. cheers Penny.