1. Cut the chicken into bite size pieces and place in a bowl. Add the lime zest and juice, season well and marinate for 15 minutes. 2. Heat oil in a large pot and saute the spring onions, garlic and ginger until fragrant. Add the curry paste, fish sauce and soy sauce. Let the flavors develop on low heat for 10-15 minutes. 3. Add the chicken, mushrooms, lite coconut cream and cook on medium to high heat for 20-25 minutes, or until chicken is cooked. Just before serving, add the extra coriander and season with salt to taste. 4. Serve with steamed rice and scatter fresh coriander, basil and chili over the top. 5. 2 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
