Cooked - Three mushrooms in coconut milk

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

mellypellywelsh

Three mushrooms in coconut milk

4.0

2 lemon grass stalks, sliced thinly

2 green chillies, deseeded and chopped finely

1 tablespoon light soy sauce

2 garlic cloves, crushed

2 tablespoons chopped fresh coriander (cilantro)

2 tablespoons chopped fresh parsley

6 slices galangal, peeled

3 tablespoons sunflower oil

1 aubergine (eggplant), cubed

60g (2 oz / ⅓ cup) oyster mushrooms

60g (2 oz / ⅓ cup) chestnut (crimini) mushrooms

60g (2 oz / ⅓ cup) field mushrooms, quartered if large

125g (4 oz) green beans, cut into 5 centimetre (2 inch) lengths, blanched

300ml (½ pint / 1 ¼ cups) coconut milk

1 tablespoon lemon juice

2 tablespoon chopped roasted peanuts to garnish

Grind together the lemon grass, chillies, soy sauce, garlic, coriander (cilantro), parsley and galangal in a large pestle and mortar or a food processor. Set aside.
Heat the sunflower oil in a wok or large, heavy frying pan (skillet). Add the aubergine (eggplant) and stir over a high heat for 3 minutes, then add the mushrooms, stir and add the beans. Cook for 3 minutes, stirring constantly. Add the ground spice paste.
Add the coconut milk and lemon juice to the pan, bring to the boil and simmer for 2 minutes.
Serve immediately over rice, and garnish with the roasted peanuts.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 61 weeks ago

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