Chicken curry with king & shiitake mushrooms

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Prep. Time: 20 min - Cook Time: 40 min - Total Time: 60 min - Yield: 2 servings

Ingredients

  • 200 g chicken (kinless or boneless thighs/breasts)

  • 100 g russet potatoes

  • 3 cm fresh ginger

  • 1 small bunch spring onions

  • 2 tbsp. peanut oil

  • 2 tbsp. red curry paste

  • 1 stalk (3-inch) stalk lemongrass

  • 400 ml cream/coconut milk

  • 400 ml vegetable broth

  • 1 tsp. coconut suger

  • 5 lemon leaves

  • 3 tbsp. fish sauce

  • 60 g sliced shiitake mushrooms

  • 60 g sliced king mushrooms

  • 2 tbsp. raw cashew nuts

  • 1 tsp. chili

Instructions

  1. Cut the chicken into 1-inch strips or chunks and season it with salt.

  2. Peele and cube potatoes.

  3. Peele and chop ginger in 2 large pieces.

  4. Wash and finely chop the white part of the spring onions.

  5. Half lemongrass lengthwise.

  6. Combine oil with chicken, ginger slices, spring onions, curry paste, and potatoes in a large saucepan over medium heat until chicken is just cooked through. (~ 15 minutes).

  7. Add the coconut milk, sugar, fish sauce, lemon leaves. Simmer for 15 minutes.

  8. Discard ginger, lemongrass and lemon leaves.

  9. Add the mushrooms and stir until the mushrooms are soft, about 10 minutes.

  10. Serve and garnish with small pieces of the green part of the spring onions, cashews, and chilies.

  11. Top with fresh ground pepper and salt.

  12. Serve right away.

Good to know:

  • Green curry paste would work as well as the red one.

  • Any type of mushroom can be used for this soup.

  • The vegetarian version is obtained by substituting the chicken for tofu, or arising the amount of mushrooms.

Natalia Rojas