Mushroom and Coconut Curry (Thai)

A fragrant and flavorful Thai-inspired curry with mushrooms, coconut milk, and aromatic spices.

Ingredients

• 250g, sliced Mushrooms
• 400ml can Coconut milk, full-fat
• 2 tbsp (adjust to taste) Red curry paste
• 1 tbsp Soy sauce
• 1 tsp Brown sugar
• 1 tbsp Lime juice, fresh
• 1/2 medium, finely diced Onion
• 3 cloves, minced Garlic
• 1 tsp minced Ginger
• 1 tbsp Vegetable oil
• 1/2, sliced Red bell pepper
• 2 tbsp Fresh cilantro, chopped
• To taste Salt
• To taste Black pepper, freshly ground

Instructions

1. Heat vegetable oil in a pot or large skillet over medium heat. Add diced onion, minced garlic, and ginger. Cook until softened, about 3-5 minutes.
2. Add red curry paste and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Add sliced mushrooms and sliced red bell pepper. Cook until mushrooms are softened, about 5-7 minutes.
4. Pour in coconut milk and bring to a simmer.
5. Stir in soy sauce, brown sugar, and fresh lime juice.
6. Season with salt and pepper to taste.
7. Simmer for 10-15 minutes to allow flavors to meld. Stir occasionally.
8. Serve hot with rice, garnished with fresh cilantro.

Cuisine: Thai

Suitability:

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: dinner