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.

By Jo Wilcox
  • 25 mins preparation plus soaking time
  • 10 mins cooking
  • Serves 4
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For more recipes like this, check out our collection of 12 incredibly warming chicken curries.


  • 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
  • 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


  • 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.