Recipe Detail

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 and steamed jasmine rice, to serve

STEP 1: Heat 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.

STEP 2: Add 2 tsp oil and mushrooms to wok, stir-fry for3 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.

STEP 3: Add 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.

STEP 4: Add 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.