Lime & Coconut Chicken

To make the marinade, process the lime zest and juice, green chilli, garlic, coriander, fish sauce and 1/2 of the coconut cream in a small food processor until it forms a thick paste. Transfer to a medium bowl, add the chicken thigh and toss to coat. Set aside. TIP: If you don’t have a food processor chop ingredients finely and combine in a medium bowl.

Place the Jasmine rice and the water (for rice) in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Pick up the chicken thigh with tongs, letting any excess marinade drip back into the bowl. Add the chicken to the pan and cook for 3-4 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover with foil. Add any excess marinade and the remaining coconut cream to the frying pan. Bring to the boil and then remove from the heat.

Place the snow peas in a heatproof bowl and cover with the boiling water from the kettle. Set aside for 2 minutes, or until bright green and tender. Drain.