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Thai Mushroom Curry

Thai Mushroom Curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This paste can be frozen and used when needed
  • 500 gms mushrooms (khumbh)
  • 1 tin coconut milk (or cream coconut mixed with water)
  • 1 big onion, chopped
  • 2 to 3 cloves garlic (lehsun)
  • a piece of ginger (adrak)
  • 2 sticks of lemongrass (hare chai ki patti) (only the bottom half)
  • 1 tbsp tomato puree
  • salt, sugar and lemon juice to taste
  • 1 tbsp oil
  1. Put chopped lemon grass, onion, garlic, ginger, tomato puree, salt, sugar and lime juice in a bleander and mix to a smooth paste.
  2. Heat the oil in pan and add the above paste, cooking on low heat for 5-9 minutes.
  3. Add the chopped mushrooms, and cook until hot.
  4. Add the coconut milk, and bring to a boil.
  5. Lower the heat and simmer for about 5 minutes.
  6. Serve hot sprinkled with coriander leaves and zest of lime.

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