[Never*Giving*Up]

Serves 4
Prep Time: 12 mins
Cooking Time: 10 mins

Ingredients:
1 teaspoon Flora Cuisine
2.5cm piece fresh root ginger, grated
1 red chilli, chopped
4 spring onions, cut into 4
115g (4 oz) mixed mushrooms, such as chestnut, oyster
4 boneless, skinless chicken breasts, cut into strips
55g (2 oz) creamed coconut
250ml semi skimmed milk
1-2 teaspoons tamarind paste (30g)
Zest and juice of 1 lime
1 teaspoon soy sauce
115g (4 oz) mange tout
15g fresh coriander leaves
Freshly cooked rice or noodles, to serve (75g dried per person)


Preparation
1. Heat the Flora Cuisine in a wok or large frying pan, add the ginger, chilli, onions and chicken and stir fry for 5-10 minutes. Add the mushrooms for the last minute.

2. Crumble in the coconut and add the milk, tamarind paste and mange tout. Simmer gently for 4-5 minutes, stirring occasionally, until cooked. Add the zest and juice of lime and soy sauce.

3. Sprinkle over the coriander leaves and serve the curry with rice or noodles.

[Banned-Clairejones1980]

sounds lovely