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 1/4in (5mm) slices salt and freshly ground black pepper chopped cilantro, to garnish
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. Season with salt and pepper to taste.
3 Serve hot, garnished with the cilantro and remaining scallions.