About this recipe: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.
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
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Method Prep:10min › Cook:20min › Ready in:30min
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.
If your local supermarket doesn't stock fresh galangal, you will find it in Chinese/Oriental speciality stores.