Shiitake & Coconut Milk Thai Curry
INGREDIENTS 2 to 3 servings
10 grams dried sliced shiitake mushroom
1/2 tbsp all-purpose flour
150 grams chicken breast, cut into 3cm cubes, and floured
150 grams mustard spinach, cut into 5cm
120 grams onion, sliced
20 grams Thai green curry paste
1 tbsp vegetable oil
1 tbsp fish sauce
200 ml coconut milk
+ fresh coriander leaves, if desired
Place the dried shiitake mushroom in a bowl and cover with 100ml water.
Soak for 30 minutes, reserve the liquid.
Put the oil, Thai green curry paste in a pan, set over low heat, and cook
until aromatic. Add the onion, and cook until tender.
Add and brown the chicken.
Then add the drained and squeezed shiitake mushroom, fish sauce, coconut milk,
reserved liquid and add extra water to bring it up to 100ml, in the pan.
Simmer until the meat is cooked. Then add the Mustard Spinach and
cook until tender.
Serve with rice and fresh coriander, if desired.