Thai Green Chicken Curry

Ingredients:
1/2 tbsp olive oil
2 tsp Thai Green Curry Paste
2 skinless, boneless chicken breasts, cut in to bite size pieces
1 tbsp Thai fish sauce
200ml coconut milk
3oz mushrooms, chopped
3 spring onions, trimmed
chopped coriander, to garnish

Serves 2

Instructions:
1. Heat the oil in a large frying pan over medium heat. Add the curry paste and stir. Add the chicken and stir for 2 minutes, or until lightly browned. 
2. Pur in the fish sauce and coconut milk, and bring to the boil, stirring.  Lower the heat, stir in the mushrooms and most of the spring onions, and season with salt and pepper to taste, then simmer for about 8 minutes or so, until the chicken is tender and cooked through.
3. Serve hot, garnished with coriander and the remaining spring onions. 

Taken from MasterChef Kitchen Bible