Total Time
Prep 5 mins
Cook 15 mins

From the Oct/Nov 2007 Issue of Donna Hay Magazine.

Ingredients Nutrition


  1. Rub chicken with salt and pepper and pan fry with coconut oil until cooked through. Remove from pan, shred and keep warm.
  2. Add more oil, garlic, ginger and lemongrass to pan and cook for a couple of minutes, add fish sauce and then stir in stock and coconut cream and cook until starts to thicken (around 5 mins). Add snow peas and cook until just cooked.
  3. Divide chicken between bowls and spoon over coconut sauce and sprinkle basil leaves, lime leaves and chilli.


Most Helpful

What a lovely recipe Amanda. I enjoyed this dish very much. Loved the use of the snow peas, lemongrass and kaffir leaves, so yummy. We really enjoyed the soft subtle flavors in this delicious chicken dish. I served it over jasmin rice. Thanks for sharing a dish that I will make again. Made for Diabetic Tailgate party.

Baby Kato October 03, 2010

Took a trip to a recommended Asian market this past weekend & managed to pick up the kaffir lime leaves AND the Thai basil that was called for in this recipe ~ Am pretty sure I could have found a suitable substitute, but wanted to do it up right! This is a great tasting chicken dish, & one worth keeping around! Thanks for posting it! [Tagged, made & reviewed for a teammate in Aus/NZ Recipe Swap #18]

Sydney Mike July 15, 2008

WOW. this was superb. I sadly didn't have any kaffir lime leaves so used a little lime zest (i know, not the same flavor but all i had). Will make this often!

MarraMamba December 30, 2007

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