Mushroom coconut curry

    (4)
    30 min

    This Thai curry is simple to make and absolutely delicious. Everything is cooked in the coconut milk until done. Although this recipe is vegetarian, feel free to add meat to the dish if you prefer.


    4 people made this

    Ingredients
    Serves: 4 

    • 475ml coconut milk
    • 1 (5cm) piece galangal, peeled and sliced
    • 3 kaffir lime leaves, torn
    • 2 teaspoons salt
    • 150g fresh mushrooms, sliced
    • 5 Thai chllies, chopped
    • 4 tablespoons fresh lime juice
    • 1 tablespoon fish sauce

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

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

    Ingredients

    If your local supermarket doesn't stock fresh galangal, you will find it in Chinese/Oriental speciality stores.

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    Reviews & ratings
    Average global rating:
    (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 US | 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 US | Canada)

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