MUSHROOMS THAI GREEN CURRY | Make it a Mushroom Moment

MUSHROOMS THAI GREEN CURRY

Time:

30m

Serves:

2

Ingredients 

  • 2 tbsp Thai green curry paste (adjust to taste)
  • 1/2 can coconut milk (approx. 200ml)
  • 200g mushrooms, sliced
  • 1/2 onion, finely chopped
  • Large handful of fresh spinach leaves
  • Oil for cooking (e.g. vegetable or coconut)
  • Optional: lime wedge & fresh coriander to serve

Method 

  1.  Heat a splash of oil in a pan over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and slightly golden.

  2. Stir in the Thai green curry paste and let it cook for 1–2 minutes, stirring constantly to release the flavours.

  3. Toss in the sliced mushrooms and fry for 4–5 minutes until they start to soften and release moisture.

  4. Add half a can of coconut milk, stir well, and bring to a gentle simmer. Let it bubble for about 5 minutes so the flavours can meld.

  5. Stir in the fresh spinach and cook for another 1–2 minutes until just wilted.

  6. Taste and adjust seasoning. Add a splash of water or more coconut milk if you’d like it saucier.