Green curry with straw mushrooms

How to make Green curry with straw mushrooms recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
300 ml (½ pint) coconut milk, plus extra for drizzling
40 g (1½ oz) green curry paste
300 ml (½ pint) vegetable stock
2 aubergines, roughly chopped into large chunks
40 g (1½ oz) soft brown sugar
4 teaspoons soy sauce
25 g (1 oz) fresh root ginger, peeled and finely chopped
425 g (14 oz) can straw mushrooms, drained
50 g (2 oz) green pepper, cored, deseeded and thinly sliced
salt

Method:
Put the coconut milk and curry paste in a saucepan over a medium heat and stir well. Pour in the stock, then add the aubergines, sugar, soy sauce, ginger, and salt to taste.

Bring to the boil and cook, stirring, for 5 minutes. Add the mushrooms and green pepper, reduce the heat and cook for 2 minutes until piping hot.

Serve in bowls, drizzled with a little extra coconut milk.

For vegetable korma, heat 1 tablespoon vegetable oil in a large saucepan, add 1 finely diced onion, 3 bruised cardamom pods, 2 teaspoons each of ground cumin and ground coriander and ½ teaspoon turmeric and cook over a low heat for 5–6 minutes or until the onion is light golden.

Add 1 deseeded and chopped green chilli, 1 crushed garlic clove and a thumb-sized piece of fresh root ginger, peeled and grated, and cook for 1 minute, then add a selection of 425 g (14 oz) prepared mixed vegetables, such as cauliflower, peppers, carrots and courgettes, and cook for a further 5 minutes.

Remove the pan from the heat and stir through 200 ml (7 fl oz) yogurt and 2 tablespoons ground almonds. Serve sprinkled with chopped coriander and accompanied with basmati rice.

Green curry with straw mushrooms