Mushroom & Coriander Red Curry 

Rating: (8 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Try this quick vegetarian dish with an oriental red curry flavour.

Suggestions:

Choose a low-sodium red curry paste.

Ingredients:

1 Tbsp peanut oil

185 g red curry paste

500 g small cup mushrooms, halved

3 green onion, thinly sliced diagonally

1/2 cup vegetable stock

1 cup light coconut milk, 98.5% fat-free, such as Nestle Carnation

1 Tbsp lime juice

2 Tbsp brown sugar

1 cup coriander sprigs

Directions:

Heat oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring constantly, for 1 minute.

Add mushrooms and green onions to pan. Cook, stirring often, for 3 minutes or until softening. Stir in stock and coconut milk. Simmer over medium-low heat for 5 minutes.

Stir lime juice and brown sugar into mushroom mixture. Simmer, stirring occasionally, over low heat for 2 minutes. Stir through 1/2 cup coriander.

Serve sprinkled with the remaining coriander and garnished with lime wedges.

Variations:

Serve with steamed jasmine rice, if desired. Serving suggestion is not included in the nutritional information.

Author:

Australian Mushroom Growers Association

Member Comments: (1)

By: mozzy68 - 2008-10-23
This recipe was absolutely beautiful. There is nothing at all I would change about it. Both myself and my husband loved it and he is eating leftovers for lunch tomorrow. Possibly my fav vegetarian recipe from CK so far.