Use Thai curry paste, available at Asian markets and many supermarkets, to make this quick and flavorful dish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tbsp vegetable oil||4 skinless, boneless chicken breast, about 5oz. each, cut into bite-sized pieces|
|14 fl oz (400 ml) can coconut milk||4 teaspoons thai green or red curry paste (or more for a spicier sauce)|
|2 tbsp soy sauce||4 large white button mushrooms, wiped and chopped|
|6 scallions, trimmed, green part only, cut into 1/4 in (5 mm) slices||chopped cilantro, to garnish|
|salt and freshly ground black pepper|
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.
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.
Serve hot, garnished with the cilantro and remaining scallions.
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