Trim chicken of excess fat, and cut into bite size pieces. Heat some oil in a deep frypan and add chicken. Cook until browned on all sides and remove to a colander to drain, and then set aside covered with paper towel.

Heat more oil in the same pan and add onions, chilli and garlic. Fry gently for about 5 minutes, or until just soft and translucent. Add the mushrooms and cook until soft. Add the chicken back to the pan along with the coriander and the curry paste. Be a bit conservative with the curry paste here, as it is easy to add more later if more heat is needed. Cook for a further 5 minutes.

Pour in the coconut cream gradually; stirring to combine.

Reserve the rest of the can in case it is needed to regulate the consistency later. Bring to a slow simmer, and test the heat level by taste at this point. Cook on moderate heat for 10 minutes to reduce the sauce just slightly.

Serve in a bowl with boiled basmati rice, and garnish with a few coriander leaves.

 

Serves four to five.

 

750g chicken thighs

1½ onions chopped

200g button mushrooms sliced

¾ sachet of green curry paste (Mai Ploy is best)

1 large clove garlic crushed

150ml coconut cream

1 large red chilli chopped finely

2 tbs coriander chopped

 

 

 

INGREDIENTS:

Thai Green Curry

SIMPLE, QUICK AND FULL OF FLAVOUR

 

Very simple and quick for a week night meal.

BEST WITH JUST PLAIN BASMATI RICE AS A MAIN DISH.

HEAT IS FROM THE PASTE - SO SNEAK UPON IT TO SUIT YOU AND YOUR GUESTS. ITS EASY TO ADD SOME MORE, BUT YOU CAN'T TAKE IT OUT ONCE IT'S IN THERE