A quick and easy Thai dish with shiitake mushrooms and sugar snaps
Although you can make the green curry paste yourself (see my recipe) most people including the Thai will choose to buy it already made. Green curry is made from green chillies and a coconut base for the sauce. It’s very aromatic and packs a punch of flavours. You can have it hot or mild ideally with chicken or fish. Serve it with plain rice or roti bread, this meal including rice can be prepared under 30 minutes.
4 medium chicken thighs
1 x 220g - 7.5 oz jar of Thai Green Curry Paste.
1 tbsp coconut oil
80g - 3oz sugar snap peas
100g - 3.5oz shiitake mushrooms
400ml - 13oz coconut milk
1 handful of Thai basil
1 red chili
3 tbsp fried shallots
Slice the four chicken thighs into strips.
Break up the mushrooms by hand by simply tearing them into 4 or 6 from the stem.
To a hot wok or frying pan, add the coconut oil.
Add one jar of WorldFoods Green Curry Paste to the hot oil and mix well.
Add the chicken strips, mix well so they are all coated and cook for 2 minutes on high heat.
Add the mushrooms, cook for one minute.
Add the coconut milk, mix well and turn heat to medium.
Add the sugar snap peas, mix well. (Make sure they are topped & tailed plus stringed)
Keep simmering for 2 more minutes and serve over rice.
Garnish with chopped chili, sprinkled shallots and a few fresh Thai basil leaves.
You can also use chicken breast but they will cook faster and tend to be on the dry side.
For the basmati rice, use 1 cup of rice with 1 and a half cups of water, a little salt and one tsp of sugar. Add to saucepan, bring to the boil, cover and leave on very very low heat for 12-15 minutes. Fluff up with fork.
If you need to add salt, opt for fish sauce instead for a better flavour.
If you like it hotter (piquant) , you can also fry the chili in the oil with the green curry paste.
You can buy fried shallots from most Asian stores or simply slice fresh shallots thinly and deep-fry them in hot vegetable oil.