Spicy coconut mushrooms

This is a delicious hot and spicy side-dish, and is incredibly easy and quick to prepare.

As with many Asian recipes, especially stir-fry recipes, it is best to do all the preparation and chopping of the ingredients before starting any cookery!

This one can be cooked completely in less than 15 minutes!

2 tbsp groundnut oil
2 cloves of garlic, crushed
2 red chilies, deseeded and sliced
4 shallots, finely chopped
8oz button mushrooms
1/4 pint coconut milk
2 tbsp fresh cilantro, chopped
coarse ground black pepper

Heat the wok, and then add the groundnut oil and swirl it round to coat the surface. Then add the garlic and chilies and stir fry for 30 seconds.

Next, add the finely chopped shallots to the chilies, and stir fry for a further 2-3 minutes until softened.

Add the sliced mushrooms to the wok and continue stir frying for a further 3 minutes.

Pour the coconut milk into the wok and stir to mix. Bring to a rapid boil and reduce the volume by half, so the coconut milk coats the mushrooms.

Taste and season with black pepper. Then stir in the fresh chopped cilantro (corriander).

Serve immediately.