Even on a hot summer day, food that’s full of fresh, bright flavours, healthy vegetables and satisfying chilli heat is exactly what you want to eat! We’re partial to Thai Mushroom and Coconut Curry https://bit.ly/2xguW6P. Make it. You’ll love it!
#FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #NoMeatMeals #BringOnSpring #pumpkinnoodles #thaicoconutcurry #mushroomcurry #vegetariandinners #easycookingeasyeating
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 bamboo shoot tins, 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 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’.