Sometimes you’ve just got to cook with the next day’s lunch leftovers in mind! Bring on chilli-hot, coconut-smooth, bamboo shoot-filled Thai Mushroom and Coconut Curry https://bit.ly/2vrbXYz – you can ramp up the amounts for a gathering, or just pretend and keep eating it for days. Delicious! #freshmushrooms #comfortfood #familyandfriends #cookahead #vegetarian
Thai Mushroom and Coconut Curry
3tbsp coconut oil
500g mixed fresh mushrooms, sliced
1 thumb-sized piece of fresh ginger, finely grated
2 onions, chopped
2 sticks lemongrass, bashed
1 red chilli, finely sliced (or to taste)
4 lime leaves
1 small bunch coriander, roughly chopped
400g tin coconut milk
2x230g tins bamboo shoots, drained
1 large pinch chilli flakes
1 In a wok, heat 2tbsp coconut oil and fry the mushrooms until browned. You will have to do this in batches. Remove mushrooms from the wok and set aside.
2 Heat another tablespoon coconut oil in the wok and add ginger, onion, lemongrass, chilli and lime leaves, cook for 2 minutes, until fragrant.
3 Add coriander, coconut milk, bamboo shoots and reserved mushrooms. Heat through until piping hot.
4 Scatter with chilli flakes and serve with jasmine rice, steamed cauliflower rice or pumpkin ‘noodles’.