Mushrooms and Coriander (Cilantro) Red Curry

[Guest guest]

Mushrooms and Coriander (Cilantro) Red Curry

 

 

4 teaspoons peanut oil

185 g (6 1/2 oz) jar GF vegan red curry paste concentrate

500 g (17 1/2 oz) small cup mushrooms

3 green onions, thinly sliced diagonally

1/2 cup chicken-style stock

1 cup light coconut cream

4 teaspoons lime juice

8 teaspoons brown sugar

1 cup coriander (cilantro) sprigs

steamed jasmine rice, to serve

lime wedges, to serve

 

 

1. Heat oil in a large saucepan over medium-high heat. Add curry paste

and cook, stirring occasionally, for 1 minute.

 

2. Add mushrooms and green onions. Cook, stirring often, for 3 minutes

or until softening.

 

3. Stir in stock and coconut cream. Simmer over medium-low heat for 5

minutes.

 

4. Stir in lime juice and brown sugar. Simmer, stirring occasionally,

over low heat for 2 minutes.

 

5. Stir through 1/2 cup coriander (cilantro).

 

6. Spoon rice into bowls. Top with curry and remaining coriander

(cilantro). Serve with lime wedges.

 

 

Serves 4.