Thai Chicken Curry

This Thai Chicken Curry is my go-to curry recipe. It is easy, tasty and quick which is why we have it every other week! The wonderful thing about curry’s is they can be adjusted to the tastebuds of those that you feed which makes them extra versatile. Be sure to try the vegetarian version with our meaty King Oysters!!

Serves: 4, prep time 5min, cook time 10min

Ingredients:

2 tbsp coconut oil

100g Shiitake mushrooms (sliced or whole)

3 garlic cloves, finely chopped

1-2 tbsp green curry paste (to taste)

1 cup chicken stock

400ml coconut milk

500g skinless chicken breast, thinly sliced

3 cups vegetables of choice (snow peas, green beans, peas, carrots, broccoli etc)

1 tbsp fish sauce

Juice of 1 lime

Flat rice noodles or steamed rice to serve

Instructions:

1. Heat oil in a wok or large frypan over medium–high heat.

2. Add shiitake mushrooms and cook for 1–2 minutes until moisture has released. Continue cooking, stirring as required, until browned. Drain on paper towel.

3. Return pan to the heat. Add garlic and curry paste and cook, stirring, until fragrant.

4. Add stock and coconut milk and bring to a simmer.

5. Add harder vegetables, such as carrots, and cook until tender.

6. Add chicken and cook for 2–3 minutes, until almost cooked through.

7. Add softer vegetables (snow peas, beans, peas, broccoli).

8. Add fish sauce and lime juice.

9. Return mushrooms to the pan and warm through.

10. Serve with noodles or steamed rice.

Tip from the team: “For a vegetarian version, increase shiitake to 200g and replace chicken with 300g shredded King Oyster mushrooms. Fry in step 1 with the Shiitake..” - Stef