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Boil the rice according to the instructions on the package.
Peel and chop the small ginger. Cut the chicken breast into cubes and the mushrooms into quarters.
Heat the oil in a wok or pan and add the curry paste, ginger and chicken breast. Cook over high heat for 3 minutes, then add the mushrooms and cook for 2 minutes, stirring frequently. Add the vegetable mixture, sauté for 1 minute, then add the coconut milk. Bring to the boil.
Meanwhile, chop the onion into rounds, grate the lime peel and then cut into slices.
Divide the rice into plates, pour the curry on top and sprinkle with lime peel.
Serve with lime slices.