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Thai Green Curry with Chicken of the Woods
Thai Green Curry with Chicken of the Woods is a modern British wild food fustion recipe for a classic Thai-style green curry with chicken of the woods mushrooms and green beans. The full recipe is presented here and I hope you enjoy this classic British Fusion version of: Thai Green Curry with Chicken of the Woods.
prep time
5 minutes
cook time
25 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : CurryWild FoodVegetarian RecipesBean RecipesFusion RecipesBritish Recipes
This is a classic wild food curry using chicken of the woods fungus (a meaty fungus and cooking with green beans in a coconut and Thai green curry gravy).
Ingredients:
400g chicken of the woods
2 tbsp of groundnut oil
3 spring onions, thinly sliced
3 tbsp
Thai green curry paste
150g fine green beans, trimmed and cut in half
400ml tin coconut milk
2 tbsp Thai fish sauce (or soy sauce)
2 tbsp lime juice
3 tbsp fresh coriander leaves, chopped (plus a few whole leaves for garnish)
Method:
Clean the chicken of the woods with a pastry or mushroom brush, and wipe away any dirt with moistened kitchen paper. Slice into roughly 3cm chunks, removing any hard or fibrous parts, and set aside.
Set a large wok (or deep frying pan) over medium-high heat. When hot add the oil add the chicken of the woods pieces. Cook briskly, stirring infrequently, until the pieces are nicely and evenly coloured.
Add the spring onions and continue stir frying for 2 minutes. Now add the curry paste and cook for a further 5 minutes, until fragrant.
At this point pour in the coconut milk, fish sauce and lime juice. Bring the ingredients just to a boil then reduce to a gentle simmer. Cook for 15 minutes, then increase the heat and add the green beans.
Cook for a few minute more, until the beans are crisp-tender then add the chopped coriander (add a little hot water at this point if the gravy is too thick).
Turn out into a warmed serving bowl, scatter over the reserved coriander leaves and serve accompanied by rice (Thai jasmine preferably).
