Ingredients
1 tbsp vegetable oil
4 skinless, boneless chicken breasts, about 5oz (140 g) each, cut into bite-sized pieces
4 tsp Thai green or red curry paste (or more for a spicier sauce)
14 fl oz (400 ml) can coconut milk
2 tbsp soy sauce
4 large white button mushrooms, wiped and chopped
6 scallions, trimmed, green part only, cut into 1/4 in (5mm) slices
Salt and freshly ground black pepper
Chopped cilantro, to garnish
Directions
1. Heat the oil in a large frying pan over medium heat. Add the chicken and stir-fry for 2 minutes, or until browned. Stir in the curry paste.
2. Add the coconut milk and soy sauce, and bring to a boil, stirring often. Reduce the heat, and stir in the mushrooms, and most of the scallions. Simmer for about 8 minutes, or until the chicken is tender, and the juices run clear when pierced with the point of a knife. Add salt and pepper to taste.
3. Garnish with the cilantro and remaining scallions. Serve hot with long-grain rice or plain noodles.
Serves 4
Chef's Notes
Make-ahead: This dish can be cooked in advance and reheated.
Recipes excerpted from The Kitchen Illustrated Kitchen Bible edited by Victoria Blashford-Snell. Published by DK Publishing. Copyright 2008 by Dorling Kindersley Limited. Excerpted with permission of DK Canada. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!