Lime 1, grated zest; juice from ½, the other ½ cut into wedges
Roughly chopped salted roasted peanuts 1 tbsp
Noodles or new potatoes to serve (optional)
Place the chicken breasts between two sheets of cling film and use a rolling pin to flatten them to approx. 1cm (½in) thick. Mix the curry paste with 2 teaspoons of the chilli sauce then rub this mixture over the chicken and set aside at room temperature for 10 minutes.
Meanwhile, heat a griddle pan until very hot. Put the chicken on the griddle and leave it for 3 minutes then turn it over and cook for another 3 minutes. Set aside on a warm plate.
Heat the oil in a wok or large frying pan and when hot, add the beans and stir-fry for 4 minutes until just tender and starting to char. Take off the heat, then add the lime zest, juice and nuts.
Divide the beans between two warm plates and drizzle with the remaining chilli sauce. Add the chicken and the lime wedges. Serve with noodles or new potatoes if you like.
The marinade will stick to the griddle pan so put that to soak as soon as you have finished cooking. This recipe is also good with lamb cutlets instead of chicken.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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