Name: Thai coconut chicken curry with spicy porcini mushrooms
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 30 g dried porcini mushrooms; 1 tbsp sesame oil; 1 large onion, finely diced; 2 cloves garlic, sliced; Inch-long piece fresh ginger, peeled, finely sliced; 1 kaffir lime leaf, torn; 2 tbsp Thai red curry paste* (or to taste); 500 g boneless chicken thigh, diced; 400 g can coconut cream; 150 g flat rice noodles, soaked in warm water for 10 minutes then drained; 1-2 tsp fish sauce*, squeeze lime juice and pinch brown sugar; Salad; 1 small bunch coriander leaves; 2 handfuls baby spinach; 1/4 red onion, finely sliced; 1 red chilli, finely sliced; 1/4 cup toasted cashews

Thai coconut chicken curry with spicy porcini mushrooms

This Thai-style coconut curry is packed with plump porcini mushrooms, succulent chicken and fiery flavours, creating a dish that is filling and wonderfully tasty. Serve for a simple and nourishing dinner.

Serves 4

Prep

25M

Cook

10M

Total

35M

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For more recipes like this, check out our collection of 12 incredibly warming chicken curries.

Ingredients

30 g dried porcini mushrooms

1 tbsp sesame oil

1 large onion, finely diced

2 cloves garlic, sliced

Inch-long piece fresh ginger, peeled, finely sliced

1 kaffir lime leaf, torn

2 tbsp Thai red curry paste* (or to taste)

500 g boneless chicken thigh, diced

400 g can coconut cream

150 g flat rice noodles, soaked in warm water for 10 minutes then drained

1-2 tsp fish sauce*, squeeze lime juice and pinch brown sugar

Salad

1 small bunch coriander leaves

2 handfuls baby spinach

1/4 red onion, finely sliced

1 red chilli, finely sliced

1/4 cup toasted cashews

Method

1.Soak the porcini in 1 cup hot water for 30 minutes to plump up.

2.In a large saucepan heat the sesame oil and sauté onion, garlic, ginger, lime leaf and curry paste for 3-4 minutes until soft and fragrant.

3.Add diced chicken and cook for 2-3 minutes until just coloured. Add coconut cream, mushrooms and soaking water and simmer for 10-12 minutes then stir in the noodles and heat through. Season to taste with fish sauce, lime juice and brown sugar.

4.Toss together the coriander, spinach, red onion, chilli and cashews.

5.Ladle the curry into serving bowls and top with the salad.