In a blender chop cilantro, ginger, garlic, chili and curry paste.
Chop onion in small pieces and simmer for 5 minutes. Then add the paste and simmer for 5 more minutes. Remove from pan.
Cut chicken in 2x2 cm pieces and brown them in a pan. Cut carrot in small pieces and add it together with the onion paste and coconut milk.
Cut spring onion and add to the dish. Cut lime in half and add the juice to the dish.
Clean and cut the mushroom, and add to the dish. Add the chicken stock.
Let the dish simmer for 20 minutes. Season with salt and pepper.