Thai Green Chicken Curry

• 1 tbsp vegetable oil
• 4 skinless boneless chicken breasts, about 5 oz (140g) each, cut into bite-sized pieces
• 4 tsp Thai green or red curry paste (or more for a spicier sauce)
• 14 fl oz (400ml) can coconut milk
• 2 tbsp soy sauce
• 4 large white button mushrooms, wiped and chopped
• 6 scallions, trimmed, green part only, cut into 1/4 in (5mm) slices
• Salt and freshly ground black pepper
• Chopped cilantro, to garnish

1. Heat the oil in a large frying pan over medium heat.
2. Add the chicken and stir-fry for 2 minutes, or until browned.
3. Stir in the curry paste.
4. Add the coconut milk and soy sauce, and bring to a boil, stirring often.
5. Reduce the heat, and stir in the mushrooms, and most of the scallions.
6. Simmer for about 8 minutes, or until the chicken is tender, and the juices run clear when pierced with the point of a knife.
7. Add salt and pepper to taste.
8. Serve hot, garnished with the cilantro and remaining scallions.

vegetable oil, chicken breasts, green, coconut milk, soy sauce, white button mushrooms, scallions, salt, cilantro

Taken from www.cookstr.com/recipes/thai-green-chicken-curry (may not work)