Mushroom + Coriander Red Curry
Published : June 28, 2016
Preparation time: 12 minutes
Cooking time: 12 minutes
Serves: 4
Ingredients
- 1 tbsp peanut oil
- 185g jar red curry paste concentrate
- 500g small cup mushrooms, halved
- 3 green onions, thinly sliced diagonally
- 1/2 cup chicken stock
- 1 cup coconut cream
- 1 tbsp lime juice
- 2 tbsp brown sugar
- 1 cup coriander sprigs
- Steamed jasmine rice, to serve
- Lime wedges, to serve
Method
- 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 cream. Simmer over medium-low heat for 5 minutes.
- Stir lime juice and brown sugar into mushroom mixture. Simmer, stirring occassionally, over low heat for 2 minutes. Stir through 1/2 cup coriander.
- Spoon rice into bowls. Top with curry and remaining coriander. Serve with lime wedges.
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