Simple Thai Chicken Curry

• 500 grams chicken breasts
• 1 Medium onion, diced
• 4 tbsp Green Thai curry paste
• 250 grams mushrooms, sliced
• 350 grams baby marrow, sliced into wheels
• 4 clove garlic cloves, crushed
• 1 chicken stock
• 3 tbsp chicken spice
• 1 can coconut cream
• 2 tbsp butter
• 1 packages Pad Thai Noodles (optional)

1. Cut the chicken into strips, spice with chicken spice, and set aside
2. Heat the butter, and fry the onions, garlic, until translucent
3. Add the mushrooms and chicken, and fry until chicken is no longer pink (about 5-10mins).
4. Add the baby marrow, chicken stock, Thai green curry paste, and coconut cream, and bring to boil.
5. (You can reduce the amount of curry paste, depending on how hot you enjoy your food).
6. Reduce heat, and simmer for about 15-20mins on low heat, stirring regularly.
7. If need be, extra curry paste can be added for a stronger flavour
8. Remove from heat and serve on a bed of Pad Thai Noodles

onion, green thai curry, mushrooms, baby marrow, garlic, chicken, chicken spice, coconut cream, butter, noodles

Taken from cookpad.com/us/recipes/347743-simple-thai-chicken-curry (may not work)