Cooking time 25 minutes
400g chicken breast fillets, trimmed, thinly sliced
2 tbs vegetable oil
400g button mushrooms, sliced
1 red onion, cut into thin wedges
2-3 tbs green curry paste
400ml can coconut milk
200g snow peas, trimmed, shredded
2tbs lime juice
3 tsp fish sauce
1 tbs grated palm sugar
150g baby spinach leaves
50g bean sprouts, trimmed
Coriander leaves, thinly sliced red chilli & steamed jasmine rice, to serve
1 Heat a wok over high heat until hot. Add 1 tsp oil and swirl to coat the wok. Add one-quarter of chicken. Stir-fry for 1-2 minutes or until golden. Remove to a plate. Repeat in three batches using remaining oil and chicken.
2 Add 2 tsp oil and mushrooms to wok, stir-fry for 3 minutes until tender. Remove to a bowl. Reduce heat to medium-high. Add remaining oil and onions to wok, stir-fry for 1-2 minutes or until onion softens slightly. Add curry paste and cook, stirring, for 30 seconds or until aromatic.
3 Add coconut milk and bring to the boil. Reduce heat to low, return chicken and mushrooms and any juices to the wok. Simmer for 10 minutes or until chicken is cooked through.
4 Add snow peas. Combine lime juice, fish sauce and palm sugar and stir into curry. Remove from heat, stir in spinach until just wilted then toss through bean sprouts. Spoon rice into bowls, ladle over curry, top with coriander leaves and chilli, to serve.
The Carousel thanks The Power of Mushrooms for this recipe.