Warm butter and olive oil to medium-high heat in a large skillet. Then add chicken and cook for 5 minutes or until lightly browned.

Add mushrooms, onion and garlic and cook for another 5 minutes.

Pour in coconut milk and stir in red curry paste. Reduce heat to medium-low and let it simmer for 10-15 minutes, or until the sauce has thickened to your liking.

Season with salt and pepper to taste. Serve over rice and garnish with chopped parsley (optional).