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I have a bit of a cold, so I decided today's lunch/dinner had to have a bit of a bite. Thus not-actually-particularly asian wok with soy meat substitute, ginger and lime.
Chop onions and paprika. Fry onions first, then add paprika and salt and pepper. 
This is our meat substitute of choice. Add once you're happy with the paprika. I probably left it too long, so they're kind of mushy, but that's alright. Season this with more salt and pepper as well as paprika and chili (I forgot to buy any peppers, so I had to use ground chili.
Stir and fry for a bit. Since I'm not using actual chicken, it's not super important to make sure the protein is fried all around before moving on. It doesn't brown the way meat does anyway.
Then add one part coconut milk and two parts cream, as well as a hefty dose of ginger and lime, oyster sauce and fish sauce for seasoning. Since this is technically a chicken dish, I add some chicken stock as well.
Serve with a healthy(?) dollop of hot (well) mango chutney and noodles.
You may note there is no garlic in this. That's because I forgot to buy any. Of course there should be garlic. We chop that up and fry with the onions right at the beginning. That's also where I would add the fresh chilli-peppers.
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Oh, and there's mushrooms in there too. They don't fry, just chop them up and add them along with the liquids.
