feed me quickly
Recipe: red curry with mushrooms
The book Wok Easy is packed with easy stir-fry recipes, ideal for weeknights. This red curry with mushrooms is on the table in fifteen minutes. Delicious with white rice.
door Emma de Thouars
How to make it
- First make the coconut base sauce by mixing the coconut milk and sugar in a small saucepan, and heating everything until the sugar has dissolved. Stir in the fish sauce and store the mixture for up to 2 weeks in a small container or jar in the refrigerator.
- Heat 2 tablespoons of coconut oil in the wok, add the bell pepper, onion and garlic and stir-fry for 3–4 minutes until softened. Remove from the wok and set aside.
- Add the oyster mushrooms and stir-fry for 5 minutes, until cooked through. Add the leafy greens and cook until the leaves have wilted. Remove from the wok and set aside.
- Heat the remaining oil in the wok, add the curry paste and stir until dissolved. Pour in the coconut sauce, return all the vegetables to the wok and toss everything together. Divide between 2 bowls and sprinkle with basil.
Title: Wok Easy
Author: Caroline Hwang
Price: € 19.99
Publisher: Becht
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