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 – 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

Serves 2



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’.