1 tbsp coconut oil
4 spring onions, chopped
1 small onion, diagonally sliced
2.5cm (1”) ginger, chopped
3 garlic cloves, chopped
1 red chilli, chopped
1 green chilli, chopped
1 stalk lemongrass, chopped
1.5 tbsp curry powder
1 tsp turmeric
240ml (8fl oz) coconut milk
450g (1lb) raw king prawns
1 small red and orange sweet peppers, sliced
handful of either mange tout or green beans, chopped
2 tbsp fresh coriander, chopped
juice and rind of one lime
1 Using a sharp knife, cut 3 deep slashes into each breast. Place the breasts in
a single layer in a nonmetallic dish.
2 Put the garlic, green chili, ginger, coriander, lime rind and juice, soy sauce, coconut sugar, and coconut milk in a mini blender or food processor and purée.
3 Spread the purée over both sides of the chicken, cover the dish with clingfilm and leave to marinate in the fridge for one hour (or longer).
4 Preheat the oven to 180C/350F/gas mark 4.
5 Remove the chicken from marinade, draining off any excess, and place in
a baking pan. Bake in the oven for 20 minutes or until evenly cooked.
6 Meanwhile, place the remaining marinade in a saucepan and bring to the boil. Lower the heat and simmer for several minutes. At this stage, you can add a drop more coconut milk to thin it out if required.
7 Spoon over the chicken breasts.