One of my very good friends cooked me a similar dish using salmon. I made a couple of tweaks and came up with this fresh and light recipe using traditional Thai flavours. Oh and this one is great to make in batches – it tastes even better the next day!”


  • 400 grams organic and free range chicken thigh fillets
  • 1 Spanish onion
  • 10cm piece of lemon grass
  • Thumb sized piece of ginger
  • ½ teaspoon of dried chili flakes
  • 2 limes
  • ½ bunch of coriander
  • 1 can of organic coconut milk
  • ¼ cup cashews
  • Rice bran oil
  • Greens to serve


  1. Remove any fat from the chicken and slice into strips.
  2. Heat some rice bran oil in a heavy-based or casserole pot on medium heat.
  3. Finely dice the onion, grate the lemongrass and ginger and add to the pot. Stir fry for 2 – 3 minutes.
  4. Add the chicken and chili and cook for 5 minutes.
  5. Add the coconut milk and cashews.
  6. Continue to cook over a low heat for 20 minutes or until the chicken is cooked through.
  7. Add the juice of 2 limes and stir.
  8. Continue to cook for another 5 minutes.
  9. Serve over steamed greens and top with roughly chopped coriander.