Thai Chicken with Lime and Black Beans

This is a recipe from another new cookbook (Yes, Craig has bought another cookbook!) Essentially Thai featuring recipes from the chefs of the Spirit House restaurant in the Noosa hinterland, Queensland.Despite the long list of ingredients there is nothing difficult about creating this dish (which Craig did while Jess vegged out on the couch!).
Thai cooking has become one of our favourites cuisines because of the simplicity of many of the recipes and the fresh, zingy flavour of Thai ingredients – especially lime, chilli and coriander.

adapted from Essentially Thai
Serves 2-3

  • Vegetable oil
  • 2 chicken breasts
  • 1 cup of rice
  • 2 cloves of garlic, crushed
  • 2 shallots, peeled and thinly sliced
  • 1T ginger grated
  • 2T salted black beans*, rinsed
  • 4T lime juice and 1/2 lime cut into slices
  • 2 T soy sauce
  • 2t palm sugar (or brown sugar)
  • 1/2 cup chicken stock
  • pinch of chilli powder
  • coriander to garnish (optional)
    * We found salted black beans in a local Chinese supermarket. They come in a packet, but are different to black turtle beans which need to be soaked overnight.
  1. Heat the oil in a fry pan and gently fry the chicken until almost cooked, remove and set aside
  2. Start to cook the rice as desired (1 cup of rice will make ~3 cups of cooked rice)
  3. Add to the same chicken pan the garlic, shallots and ginger and fry for a few minutes
  4. Add the black beans, lime juice, soy sauce, palm sugar, stock, chilli powder and lime slices
  5. Bring to the boil and simmer for ~5 minutes
  6. Add the chicken and simmer for a few more minutes
  7. Serve the rice topped with the chicken and sauce
  8. Enjoy!
    Any remaining sauce and rice can be combined for some tasty leftovers
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1 Response to Thai Chicken with Lime and Black Beans

  1. chris says:

    sounds great and I am in Thailand…another dish Craig I look forward to you serving up when I get home later this year

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