Mushroom Curry

    Mushroom Curry


    5 people made this

    This is very rustic and easy to make. It does not even require you to make a curry paste. Just put all the ingredients in the coconut milk and cook. This version is vegetarian; chicken can be added if you like.

    Serves: 4 

    • 2 cups (500ml) coconut milk
    • 1 (5cm) piece galangal, peeled and sliced
    • 3 kaffir lime leaves, torn
    • 2 teaspoons salt
    • 165g sliced fresh mushrooms
    • 5 Thai chilli peppers, diced, to taste
    • 1/4 cup (60ml) fresh lime juice
    • 1 tablespoon fish sauce

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Put the coconut milk and galangal in a pot and bring to a boil. Add the kaffir lime leaves and salt; simmer for 10 minutes.
    2. Add the mushrooms and cook until soft; 5 to 7 minutes. Remove from heat.
    3. Stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the Thai chillies to serve.

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