Serves : 4
175g (6oz) open mushrooms
6 spring onions
4 skinless, boneless chicken breasts, about 125g (4 ½ oz) each
1 tblsp olive oil
4 level tsp thai red or green curry paste
150ml (¼ pt) water
2 tblsp light soy sauce
400ml (2/3 pt) can coconut milk
Salt and ground black pepper
Fresh coriander to garnish
Step One : Wipe the mushrooms clean with damp kitchen paper. Cut each mushroom in half, then each into four.
Step Two : Trim 6 spring onions just above root end then peel away outer layer. Cut off the dark green leaves. Cut diagonally into 5mm slices.
Step Three : Using a small sharp knife, and working on the cutting board, cut 4 chicken breasts and fillets into bite size pieces.
Step Four : Heat 1 tblsp oil and 4 tsp curry paste in a large frying pan. Add the chicken and cook, stirring, for about 2 minutes.
Step Five : Pour in the water, the soy sauce and the contents of the can of coconut milk and bring to the boil, stirring to mix thoroughly.
Step Six : Stir in the mushrooms, spring onions, and salt and pepper to taste. Simmer for about 8 minutes or until the chicken is cooked. Serve garnished with coriander.