Delicious Thai-style Soup Curry with Shiitake Powder

Cut chicken breast meat to bite-size pieces and coat with flour.

Slice the onion thinly and cut the Japanese mustard spinach to a length of 45 cm.

Add oil to the pot and heat up the green curry paste on low heat.

Once fragrant, add the onions and stir fry until soft.

Add 1. and stir fry until the meat turns brown before adding and bringing it to a simmer.

Once the meat is cooked, add the Japanese mustard spinach and stop the fire when it becomes soft.

Garnish with coriander to taste.