Chicken of the Woods Red Curry

This chicken of the woods (Laetiporus sulphureus) red curry is an easy weeknight meal using wild foraged mushrooms.

Using pre-made red curry paste allows you to have this dish on the table in well under 45 minutes!

2 tablespoons (30ml) vegetable oil
1/2lb (225g) tender pieces of chicken of the woods mushrooms, broken into bite-size chunks
1 onion, sliced
2 cloves garlic, minced
1 small thumb-size piece of ginger, peeled and minced
2 tablespoons (30ml) Thai red curry paste (more if you like it spicy)
1 14oz (440ml) can coconut milk
1 small zucchini (courgette) sliced into coins or half moons
1 large bell pepper (or equivalent of different coloured peppers), chopped
2 cups (60g) fresh spinach
2 tablespoons (30ml) fish sauce (or vegetarian equivalent)
Juice from 1 lime
1 tablespoon (9g) cornstarch
Fresh cilantro to garnish

Heat oil in a deep skillet or pot over medium high heat.

Add the mushrooms, onions, garlic, ginger, and red curry paste and cook, stirring often, for 2 minutes.

Add the coconut milk and 1.5 cups (375ml) water to the pot and stir well.

Simmer for 5 minutes, then add zucchini, peppers, spinach, fish sauce, and lime juice.

Simmer for 10 more minutes.

Mix the cornstarch with 2 tablespoons (30ml) of cold water in a small bowl.

Add it to the curry and cook, stirring, until everything thickens.

Garnish with fresh cilantro leaves and serve with jasmine rice. Enjoy!

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