In a cacophony of green this zesty chicken comes alive. Fragrant Jasmine rice and crispy emerald snow peas lay the stage for a ￼￼￼￼￼￼￼￼￼￼￼￼lively Thai style marinade of rich coconut cream, green chilli, lime and coriander. Don’t be afraid to scrape every skerrick of this green potion onto your plate - it’s worth it!
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Bring a kettle of water to the boil. To prepare the ingredients, coarsely chop the green chilli and trim the snow peas. Peel and crush the garlic, and zest and juice the lime. Halve the chicken breast horizontally. Rinse the Jasmine rice well.
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.
To serve, divide the Jasmine rice and snow peas between plates. Add the chicken and drizzle with the coconut sauce.