Ingredients

• 4 tsp Tropical Sun Minced Garlic Paste
• 2 shallots, peeled and chopped
• 3 tsp of Tropical Sun Minced Ginger Paste
• 2 lemongrass stalks, finely chopped
• 4 tsp Tropical Sun Minced Green Chilli Paste
• 1 tsp cumin
• ½ bunch fresh coriander, roughly chopped
• 2 tbsp fish sauce
• 750g skinless, boneless chicken
• 4 tbsp Tropical Sun Groundnut Oil
• 400g oyster, shitake and chestnut mushrooms
• 400ml Tropical Sun Coconut Milk
• 400ml water, boiling
• 1 Tropical Sun Chicken Stock cube, crumbled
• 6 kaffir lime leaves
• 200g mangetout
• ½ bunch fresh basil, roughly chopped
• Salt and Tropical Sun Ground Black Pepper to taste

Instructions

1. Put the garlic paste, shallots, ginger paste, lemongrass stalks, green chilli paste, cumin and half the coriander into a food processor. Blitz to a paste
2. Add in the fish sauce. Blitz for a further 10 seconds  
3. Slice the chicken into 2.5cm strips. Put a medium pan containing 2 tbsp of the groundnut oil onto a medium heat and fry the chicken for 5 to 7 minutes, or until it lightly browned. Remove the chicken from the pan and set aside on a plate
4. Return the pan to the stove, and on a high heat, add in the remaining 2 tbsp of the groundnut oil and sauté the mushrooms for 4 to 5 minutes, or until golden brown. Remove the mushrooms from the pan and set aside on a plate
5. Reduce the pan to a low heat and add in the paste, gently simmering for 4 to 5 minutes whilst being stirred
6. Add in the coconut milk, boiling water, stock cube and lime leaves. Turn the heat up and bring gently to the boil, simmering for 10 minutes, or until reduced slightly.
7. Stir in the chicken and mushrooms, reduce the heat to low and simmer for a further 3 minutes
8. Add in the mangetout and simmer for another 2 minutes before taking off the heat
9. Stir in the basil leaves and remaining coriander leaves
10. Serve and enjoy!

Serve With

• Lime wedges
• Coconut rice
• Noodles