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Thai mushroom curryFeatured

Coconut, ginger, lemon grass and a hint of chilli are wonderful aromatic Thai flavours. The technique of simmering the coconut milk with the seasonings, allows the flavours to develop. Only then are the mushrooms added to absorb all the aromatics as they cook. This is a quick one-pot meal to prepare for busy weeknights or unexpected guests.


For 4

You will need...

  • 400 ml tin coconut milk
  • 150 ml milk
  • 1 clove of garlic, crushed
  • 1 small red chilli, chopped or 2 small red chillies, whole (see tip)
  • 4 thick slices fresh ginger
  • 2 stalks lemon grass or 3-4 thick strips of lemon rind, cut with a vegetable peeler
  • 250 g button mushrooms, thickly sliced
  • 150 g baby button mushrooms, halved
  • 250 g portabellini mushrooms, thickly sliced
  • 100 g green beans, halved widthwise
  • salt, black pepper and lemon juice to taste
  • 60 ml chopped fresh coriander leaves
  • extra chopped fresh coriander to serve

Thai mushroom curry Method

  1. Place half of the liquids in a saucepan. Add garlic, chilli, ginger and lemon grass or lemon rind and heat over a medium heat.
  2. Simmer gently for 10 minutes until aromatic. Stir in the rest of the liquid and bring to the boil.
  3. Reduce the heat, stir in the mushrooms and simmer with a lid for 5-8 minutes or until the mushrooms are cooked, but not too soft.
  4. Stir in the green beans and simmer for 2-3 minutes or until the beans are just cooked, and still bright green. Season to taste.
  5. Stir in the coriander just before serving. Serve with a refreshing apple salsa of avocado, spring onions and a squeeze of lemon juice. Garnish with extra chopped fresh coriander.
  6. Tips: Whole chillies lend a milder flavour to the curry than chopped chillies. If preferred, remove the whole chilli at step 3 to prevent the curry from becoming too hot. If coconut milk is not available, make your own. Mix 400 ml milk with 60 ml (¼ cup) desiccated coconut and allow to stand for 20-30 minutes to infuse. Use as above. Thicken the curry with cornflour if it is too thin to your preference. Mix 5-10 ml (1-2 tsp) cornflour with a little water to form a paste. Stir some of the warm liquid into the paste and then stir this mixture back into the curry. Allow to simmer for a minute or two to thicken before serving.
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