Mushrooms Recipe

Mushroom & Chicken Green Curry

April 14, 2016

Mushroom & Chicken Green Curry 0 5 0

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  • Prep 15 mins
  • Cook 25 mins
  • 15 mins

    25 mins

    40 mins

  • Serve 4 Servings


400g chicken breast fillets, trimmed, thinly sliced

2 tbs vegetable oil

400g button mushrooms, sliced

1 red onion, cut into thin wedges

2-3 tbs green curry paste

400ml can coconut milk

200g snow peas, trimmed, shredded

2tbs lime juice

3 tsp fish sauce

1 tbs grated palm sugar

150g baby spinach leaves

50g bean sprouts, trimmed

Coriander leaves, thinly sliced red chilli & steamed jasmine rice, to serve


1Heat a wok over high heat until hot. Add 1 tsp oil and swirl to coat the wok. Add one-quarter of chicken. Stir-fry for 1-2 minutes or until golden. Remove to a plate. Repeat in three batches using remaining oil and chicken.

2Add 2 tsp oil and mushrooms to wok, stir-fry for 3 minutes until tender. Remove to a bowl. Reduce heat to medium-high. Add remaining oil and onions to wok, stir-fry for 1-2 minutes or until onion softens slightly. Add curry paste and cook, stirring, for 30 seconds or until aromatic.

3Add coconut milk and bring to the boil. Reduce heat to low, return chicken and mushrooms and any juices to the wok. Simmer for 10 minutes or until chicken is cooked through.

4Add snow peas. Combine lime juice, fish sauce and palm sugar and stir into curry. Remove from heat, stir in spinach until just wilted then toss through bean sprouts. Spoon rice into bowls, ladle over curry, top with coriander leaves and chilli, to serve.