Thai Mushroom Curry
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 100.00 | ml | Coconut cream |
| 45.00 | g | curry paste red/green |
| 300.00 | g | Mushrooms portabelini, quartered |
| 250.00 | g | Mushrooms, Button (Champignons de Paris) quarted |
| 10.00 | ml | fish sauce (chinese) |
| 150.00 | g | Cauliflower |
| 59.00 | g | Spinach |
| 200.00 | g | KNORR Vegetable Bouillon Paste |
| 50.00 | g | Baby corn halved |
| 2.00 | pc | Lime kaffir leaves |
| 3.00 | ml | Ginger, Grated finely |
| 5.00 | ml | Coriander, fresh (Cilantro) |
Preparation
1.Heat a pan slightly and fry the curry paste over medium heat for 5 minutes to release the flavors/ until fragrant
2.Add the chicken and coconut milk and simmer for about 1 minute before adding the fish sauce. Moisten with the vegetable stock, bring to the boil, add the corn and simmer until tender.
3.Add the remaining ingredients and simmer for a minute or two.
Chef’s tip: serve with Thai sticky rice, fragrant jasmine rice, or egg noodles!
For red curry: If using the other red curry paste recipe no frying of curry paste is required in the make up as all the ingredients were fried before pureeing. Continue with recipe as per instructions
Recipe review
(0 Ratings, 0 Reviews)
