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- Heat the Flora 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.
- Crumble in the coconut and add the milk, tamarind paste and mangetout. Simmer gently for 4–5 minutes, stirring occasionally, until cooked. Add the zest and juice of lime and soy sauce.
- Sprinkle over the coriander leaves and serve the curry with rice or noodles.