Thai Green Chicken Curry

• 1 tbsp vegetable oil
• 4 skinless, boneless chicken breasts, about 5oz (140g) each, cut into bite-sized pieces
• 4 tsp Thai green or red curry paste (or more for a spicier sauce)
• 14fl oz (400ml) can coconut milk
• 2 tbsp soy sauce
• 4 large white button mushrooms, wiped and chopped
• 6 scallions, trimmed, green part only, cut into ¼ in (5mm) slices
• salt and freshly ground black pepper
• chopped cilantro, to garnish

Prepare ahead

This dish can be cooked in advance and reheated.

1. Heat the oil in a large frying pan over medium heat. Add the chicken and stir-fry for 2 minutes, or until browned. Stir in the curry paste.

2. Add the coconut milk and soy sauce, and bring to a boil, stirring often. Reduce the heat, and stir in the mushrooms, and most of the scallions. Simmer for about 8 minutes, or until the chicken is tender, and the juices run clear when pierced with the point of a knife. Add salt and pepper to taste.

3. Serve hot, garnished with the cilantro and remaining scallions.