Thai Poached Chicken Breast


  • 4 x Mt Barker free range chicken breast fillets
  • 400ml tin coconut milk
  • 2 x Red birds eye chillies finely chopped
  • 100ml Lime juice
  • 2 tbsp Soy sauce
  • 2 tbsp Fish sauce
  • 1/4 cup Brown sugar (use palm sugar if you have)
  • Fresh coriander, chopped and lime wedges for garnishing


  1. Add coconut milk, chilli, lime, soy sauce, sugar and fish sauce into a medium saucepan and bring to a boil.
  2. Place the chicken in the pan adding extra water if needed to cover the chicken. Cover pan and gently simmer for approximately 15 minutes or until chicken is cooked through – time depends on the thickness of the breast.
  3. Remove chicken to a board and rest. Bring the poaching liquid back to the boil to reduce it. Meanwhile, thickly slice the chicken and place over some steamed rice. Pour the reduced poaching liquid over the chicken, top with coriander and serve with lime wedges.