Light Thai Green Curry with Chicken and Mushrooms

• plant oil↗1tbsp tbsp
• Thai green curry paste↗½ 170g jar g
• chicken breasts↗1 large or 2 small

  sliced

• red onion↗½

  sliced

• champignons↗200g g

  halved or quartered

• coconut milk200ml ml
• green peas↗50g g

  halved along or 50g small broccoli florets

• cooked rice

  for serving

Step-by-step instructions

1. 1

   Add the vegetable oil to a pan and heat over high heat. Season the sliced chicken breasts with salt and fry them over high heat until lightly golden, then remove from the pan and set aside. No need to cook the chicken through, just achieve a nice golden colour.

2. 2

   Add the Thai green curry paste, fry for 1 minute, then add the onion and reduce the heat to medium. Fry for 2 minutes, or until the onion softens.

3. 3

   Add the mushrooms and cook over medium‑high heat for 5 minutes. Add the coconut milk and bring to the boil. Reduce the heat and simmer covered for 5 minutes, then add the chicken strips. Cook for another 3 minutes, or until the chicken is done and the sauce is very hot, then add the peas and cook for 1 minute.

4. 4

   Divide the cooked rice between two bowls. Top with the chicken‑curry mixture and serve.