A hearty, aromatic curry that will transport you to the streets of South East Asia. Inspired by Thai flavours, this one hits the spot with a balance of sweet, spicy, sour – all in one! Weekday dinners made easy with this Mushroom & Peanut Curry. It has a robust flavour of chilli, peanuts, and mushrooms all simmered down in a rich coconut milk base.
It is the sort of curry you need while you watch your favourite tv show on the couch. Find the recipe for my other favourite curries here!
Click the link here to make your own Thai Red Curry Paste. Do tag me on Instagram if you make this, enjoy!
Mushroom u0026 Peanut Curry
20
minutes20
minutesIngredients
12-15 button mushrooms – quartered
1/4 cup unsweetened peanut butter
3 tbsp peanut oil/ sesame oil
3 tbsp Thai red curry paste (click here to make your own)
2 cups coconut milk
1 small onion – thinly sliced
1 tsp ginger garlic paste
2-3 fresh red chillies (finely diced)
1 tsp salt to taste
2 tbsp jaggery
Herbs for garnish
Roasted salted peanuts for garnish
Directions
- In a large pan, heat oil and add in the sliced onions, ginger-garlic paste, and Thai red curry paste. Sauté for 5-7 minutes.
- Add in the quartered mushrooms and cook until the water from the mushrooms has evaporated.
- Add in the peanut butter and stir well. If the peanut butter is too thick, add it to a small bowl with 2 spoons of water and whisk to loosen the butter.
- Once the peanut butter has been incorporated, add in the coconut milk, salt and red chillies.
- Lastly, add in the jaggery and stir until it has melted into the curry.
- Garnish with herbs and roasted peanuts. Serve hot with rice.
