Ingredients

The following ingredients have 4 Servings
  • 2 portions konjac rice
  • 1 TB coconut oil
  • 2 chicken breasts (cut into chunks)
  • salt
  • 150 g baby chestnut mushrooms
  • 50 g Thai Green Curry Paste
  • 1 tin full-fat coconut milk (shaken well)
  • 2 kaffir lime leaves
  • chopped coriander (to garnish)

Instruction

  • Remove the konjac rice from the packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. Place the rice into a large pan of hot water and simmer on low while you make the curry.
  • Heat the coconut oil in a wok and lightly season the chicken with salt. Fry the chicken pieces until golden on the outside, turning regularly. (Its OK if they are still raw on the inside - we return them to the pan later to cook through.) Remove the chicken pieces with tongs and set aside, leaving the fat in the wok.
  • Add the mushrooms to the wok and cook, shaking the wok regularly until they too have caramelised. Remove from the pan and set aside.
  • Add the Thai Green Curry Paste to the wok and cook for 30 seconds. Shake the tin of coconut milk very well, then open and tip into the wok. Use a silicon whisk (to avoid scratching your pan) and whisk well to combine the coconut milk and curry paste.
  • Add the kaffie lime leaves and cook for 5 minutes over high heat - the mixture will start to reduce.
  • Return the chicken and mushrooms to the pan and reduce to a simmer, cooking for 10-12 minutes. Once the mixture is sufficiently reduced, it will be thick and creamy and coat the chicken and mushrooms. Remove the wok from the heat.
  • Drain the rice in a sieve and divide between two warm bowls. Pour over the thick, creamy chicken curry (discarding the kaffir lime leaves) and garnish the bowls with chopped coriander.