Lime, Chilli & Coconut Chicken

In a small food processor, process the green chilli, garlic, lime zest and juice, coriander, fish sauce and half of the coconut cream, until it forms a thick paste. Transfer to a medium bowl and add the chicken breast to coat well. Tip: If you don’t have a food processor, chop the ingredients finely and combine well.

Place the Jasmine rice and the water 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 Jasmine rice is soft. Drain.

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Pick up the chicken breast with tongs, letting any excess marinade drip back into the bowl. Add the chicken breast 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.

Place the same frying pan over a medium heat and add any excess marinade and the remaining coconut cream. 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. Drain.