Chicken Thai Curry

• 1 teaspoon Flora Cuisine or 5g Flora Buttery
• 1 inch fresh root ginger piece, grated
• 1 red chilli, chopped
• 4 spring onions cut into 4
• 1 1/4 cups mushrooms mixed, such as chestnut, oyster
• 4 boneless skinless chicken breasts cut into strips
• 11/16 cup coconut creamed
• 250ml semi-skimmed milk
• 2 teaspoons tamarind paste 30g
• 1 lime
• 1 teaspoon soy sauce
• 1 1/8 cups mangetout
• 15/16 cup fresh coriander leaves
• cooked rice Freshly, or noodles, to serve, 75g dried per person

1. Heat the Flora in a wok or large frying pan, add the ginger, chilli, onions and chicken and stir-fry for 5-10 minutes. Add the mushrooms for the last minute.
2. Crumble in the coconut and add the milk, tamarind paste and mangetout. Simmer gently for 4-5 minutes, stirring occasionally, until cooked. Add the zest and juice of lime and soy sauce.
3. Sprinkle over the coriander leaves and serve the curry with rice or noodles.

cuisine, ginger piece, red chilli, spring onions, mushrooms mixed, chicken breasts, coconut creamed, milk, tamarind paste, lime, soy sauce, mangetout, fresh coriander leaves, noodles

Taken from www.yummly.com/recipe/Chicken-Thai-curry-379010 (may not work)