River Cottage

Heat the oil in a large pan, when hot add the mushrooms and cook over a high heat stirring frequently until all moisture is driven off.

Add the garlic and chilli and cook for a minute, add the curry powder and peanut butter stir to mix. Add the coconut milk and simmer until thickened stirring to ensure the mixture doesn't catch.

Finish with a squeeze of lime juice and soy to taste. Spoon into bowls and garnish with a few coriander leaves.