Mushroom and coriander red curry
Preparation: 12 minutes Cooking: 12 minutes Serves: 4 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
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 softened. 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 occasionally, 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.