Thai mushroom curry
- 500 g button mushrooms
- 1 chicken breast fillet
- 1 tablespoon of hot curry powder
- 200–300 ml coconut cooking cream
- 2 bell peppers (1 yellow, 1 green)
- 3 sticks of celery
- oil, salt and pepper
Heat the oil in a pan and fry the diced chicken breast until white. Add the washed and quartered button mushrooms, season with salt and pepper, then fry until golden. Sprinkle over the curry powder, pour in the cream and bring to the boil. Add the chopped peppers and celery and allow them to soften.
Best served immediately, while piping hot. Makes an excellent one-pot meal but can also be served as a soup, if thinned with vegetable stock to taste.