Thai Curry with Oyster Mushrooms
Thai Curry with Oyster Mushrooms
This is a bit of a cheat by using a Thai curry paste I know, but sometimes you just want to cut to the chase. The beauty of this is mushrooms cook really quickly and fit perfectly with Thai cuisine. I love a good curry and this is right up my street. This dish also works with my dried mushrooms
Ingredients
(serves four)
For the Curry:
300g oyster mushrooms, cleaned and sliced
1 tablespoon vegetable oil (or coconut oil)
1 onion, finely chopped
2-3 cloves garlic, crushed
1 tablespoon ginger, grated
2-3 tablespoons red or green Thai curry paste (adjust to taste)
1 can (400 ml) coconut milk
250ml vegetable stock
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1 bell pepper, sliced (red or yellow)
1 cup spinach or kale (optional)
For Serving:
Fresh coriander, chopped
Cooked rice (jasmine or basmati works well)
Lime wedges
Method
Sauté Aromatics:
In a large pot or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the crushed garlic and grated ginger, cooking for another minute until fragrant.
Add Curry Paste:
Add the Thai curry paste to the pot and cook for 2-3 minutes, stirring to combine with the aromatics.
Add Liquids:
Pour in the coconut milk and vegetable stock, stirring to combine. Bring to a gentle simmer.
Add Vegetables and Mushrooms:
Add the sliced oyster mushrooms and bell pepper to the pot. Simmer for about 10-15 minutes until the mushrooms are tender. If using spinach or kale, add it in the last few minutes of cooking.
Season the Curry:
Stir in the soy sauce, lime juice, and brown sugar. Taste and adjust seasoning if needed.
Serve:
Serve the curry over cooked rice, garnished with fresh coriander and lime wedges on the side.
Hope You Enjoy!
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