Thai Green Chicken Curry

1. 1

   Heat the oil in a large frying pan over medium heat.

2. 2

   Add the chicken and stir-fry for 2 minutes, or until browned.

3. 3

   Stir in the curry paste.

4. 4

   Add the coconut milk and soy sauce, and bring to a boil, stirring often.

5. 5

   Reduce the heat, and stir in the mushrooms, and most of the scallions.

6. 6

   Simmer for about 8 minutes, or until the chicken is tender, and the juices run clear when pierced with the point of a knife.

7. 7

   Add salt and pepper to taste.

8. 8

   Serve hot, garnished with the cilantro and remaining scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.