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Mushroom coconut curry

  • 475ml coconut milk
  • 1 (5cm) piece galangal, peeled and sliced
  • 3 kaffir lime leaves, torn
  • 2 teaspoons salt
  • 150g fresh mushrooms, sliced
  • 5 Thai chllies, chopped
  • 4 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • Put the coconut milk and galangal in a saucepan and bring to the boil. Add the kaffir lime leaves and salt; simmer for 10 minutes. Add the mushrooms and cook until soft, 5 to 7 minutes. Remove from heat. Stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the Thai chillies to serve.