Place the spring onions, ginger, green chilli, garlic, coriander, lime juice and fish sauce in a food processor and whizz up until it resembles a paste.

Slice the chicken breasts against the grain into strips and marinate in the paste for 30 minutes.

Quickly fry the mushrooms in a pan with a splash of vegetable or peanut oil over high heat until they are golden brown in colour but still firm.
Briefly blanch the sugar snaps and refresh in ice-cold water.

Heat a saucepan and sauté the onion in the butter until soft and translucent. Add the yellow curry paste and fry for a minute or 2 release the flavours. Add the chicken pieces with all the marinade and fry for 2 minutes, then add the tin of coconut cream and bring to a gentle simmer until the chicken is just cooked. Do not allow to boil as this will make the chicken tough. Add the mushrooms and sugar snaps and serve with hot fragrant jasmine rice.

Tips: The ginger and chilli paste can be made in advance and stored in the fridge. Feel free to add any vegetables you like to the curry, such as tat soi, pak choy, baby corn, pea eggplant and snake beans.