Low Carb

Thai Mushroom and Coconut Curry

Thai Mushroom and Coconut Curry


For 2

You will need...

  • 3 tablespoons coconut oil
  • 500 g 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
  • 400 g coconut milk
  • 2 230g bamboo shoot tins, drained
  • 1 large pinch chilli flakes

Thai Mushroom and Coconut Curry Method

  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 tbsp 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 steamed cauliflower rice or pumpkin ‘noodles’.
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