Fragrant Mushroom Curry



Ingredients 7
Servings 4
Time 25

Ingredients

  • 30
    ml
    olive or peanut oil
  • 1
    onion, halved and sliced
  • 30
    ml
    red curry paste
  • 400
    ml
    coconut cream
  • 300
    g
    Portobellini mushrooms, halved
  • 150
    g
    mangetout (sugar peas)
  • 25
    ml
    chopped fresh coriander
 

Method

 

Heat the oil in a large saucepan over medium heat and sauté the onion until soft. Stir in the curry paste and half the coconut cream and simmer for 3 minutes.

Add the mushrooms and remaining coconut cream and simmer until the mushrooms are soft. Stir in the mange-tout and coriander and heat through. Serve immediately with couscous.

 

Read more on: sauté
 

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