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.
Thai coconut chicken curry with spicy porcini mushrooms

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




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.

*Check label if eating gluten free.


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