- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 54 Times
Can be made ahead of time.
Use Thai curry paste, available at Asian markets and many supermarkets, to make this quick and flavorful dish. Good with a bowl of long-grain rice or plain noodles.
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.
Prepare ahead: This dish can be cooked in advance and reheated.
Nutritional information is based on 1/8 teaspoon added salt per serving.