Mushroom Curry

    (4)
    20 minutes

    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.


    5 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (2)

    by
    18

    OMG!!!! Can I begin to tell you how amazing this is! The only thing I changed was that I added boneless diced pork at the five minute mark of the ten minute simmer with the kaffir lime leaves (i.e., five minutes coconut milk and lime; the next five minutes, add the pork). I only did this to make it a little heartier but TRUST ME even as written this is an amazing dish with an incredible balance. Do, do, DO try to get galangal and not ginger. So many people treat them as interchangeable but trust me, they're not. You will know the difference because galangal is smoother on the surface and has almost "tiger stripes" on it (google a picture of it, you'll see what I mean). And YES, if you can find them, spring for the bag of kaffir lime leaves. They keep forever in the freezer and are well worth the investment for the difference they make in flavour to using just lime juice. I served it over jasmine rice and my life changed for the better, forever. Thanks for the great recipe Wiley!  -  18 Sep 2011  (Review from Allrecipes USA and Canada)

    by
    3

    I needed a vegetarian version, so I substituted 1T Miso for the fish sauce and added cubed ex firm tofu. I swear the sauce is so good I caught my picky 12 year old trying to lick the pot!  -  11 Jan 2013  (Review from Allrecipes USA and Canada)

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