Method

1. In a hot pan sauté the mushrooms in a little oil until golden.
2. In another large sauté pan add the green curry paste and cook off for 30 seconds. Then add the onions and ginger followed by the coconut cream. Add the mushrooms and cook for 10-15 minutes with the lid on. Now add the tomatoes and spinach and cook for a further minute.
3. Serve with rice and garnish with coriander.