Up to 24 hrs before you plan to eat, mix the lime juice into the diced chicken, and store in the fridge in a non-metallic bowl. You can do this just before cooking too, but marinating it will tenderise the meat and give more flavour. Also, pop your tine of coconut milk in the fridge so that the cream separates from the liquid.
Heat the coconut oil in a large, heavy-bottomed pan or wok. Add the chicken along with all the juices from the bowl, the garlic and ginger. Stir-fry over a medium-hot heat until the chicken is cooked. You can add a spoonful of water whenever needed to stop any burning.
If you are planning to eat this with rice, begin cooking according to the packet instructions. Drain the coconut water from the solids of the tinned of coconut milk and reserve the liquid.
Whilst the chicken is cooking, blitz the fresh coriander (cilantro) with solids from the tin of coconut milk. Just before serving, pour the sauce into the pan and mix. It will turn a delightful bright green colour. If the sauce is too thick, add some of your reserved coconut water. Season with salt and pepper and serve.
Recipe Notes
I like to serve this with rice, sugar-snap peas or mange tout and baby corn that just need a couple of minutes steaming.