Instructions

Method

Step 1: Heat the coconut oil in a large frying pan

Step 2: Once melted add the tai curry paste and stir to combine

Step 3: Add the chicken and fry over a high heat until browned on all sides

Step 4: Remove the chicken (leaving the juices behind) and place into a large saucepan along with the coconut milk

Step 5: Add the sliced mushrooms to the frying pan and fry for a few minutes

Step 6: Add the tomatoes and the chicken broth while continuing to stir for a few more minutes

Step 7: empty the contents of the frying pan into the saucepan and bring to the boil, turn the heat down to medium and leave to simmer uncovered for a further 20 mins

Step 8: ladle into bowls and serve immediately