Mon, 14 August 2017
Serves 4 people
Ingredients
- 500 g skinless chicken breast cut into strips
- Groundnut oil
- 300 g wild mushrooms
- 1 x 400g tin of light coconut milk
- 100ml chicken stock
- 3 lime leaves
- 150 g mange tout
- ½ a bunch fresh basil
- 1 lime
- 1tbls pf green curry paste
Method
- Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 3-4 minutes, or until just turning golden, then transfer to a plate.
- Cut mushrooms into even pieces. Return the pan to a medium heat, add the mushrooms and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.
- Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
- Pour in the coconut milk and 400ml, chicken stock and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 3-4 minutes, or until reduced slightly.
- Stir in the chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout for the final 2 minutes.
- Season carefully to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil leaves and remaining coriander leaves. Serve with lime wedges and steamed rice.
