Mush­room and co­rian­der red curry

Pilbara News - - News -

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

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 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.

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