Sprout the mung beans. Soak overnight. Drain, rinse well then leave on your sink in the colander another 12 hours. Repeat until your sprouts have a tail that is twice the length of the beans body.

Heat half the coconut oil in a heavy pan then add the chicken thighs that have been diced into one-inch pieces. Seal all sides of the chicken thigh peices. Remove to a bowl and cover. Heat the remaining coconut oil in the same way. Add roughly chopped onion, garlic, and ginger. Saute for a few minutes until the onion is transparent. Do not allow onion to brown. Add the chicken, mung beans, mushrooms, coconut milk and vegetable stock. Bring to a simmer for about 45 minutes, until the mung beans are tender to bite.

Add the tamari and pepper to taste. Add more water if the texture if you need so the texture is thick but not stodgy.

Once the beans are simmering and the texture is as you would like, add the chopped coriander and stir through. Remove from the heat.

If you are not going to serve all the Mungo, only add the shredded coriander leaf to the portion you will use. Add fresh coriander leaf to leftovers before you serve on another day.