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Fragrant Mushroom Curry

Ingredients 7
Servings 4
Time 25


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



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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