Thai Red (or Green) Curry with Oyster Mushrooms

A staple dish in our house, this recipe is perfect for a meatless meal. Due to the firm texture of oyster mushrooms, and their absorption of other flavours, they work really well in Asian dishes. You can also swap red for green and use a green curry paste and green chillies if you wish. Serve on steamed rice.

Ingredients
280g oyster mushrooms (grey or pink, or a mix of both)
Mixed vegetables, Asian greens are good
1 x 400ml can coconut cream
Oil for cooking
3 Tablespoons Thai red curry paste
2-3 kaffir lime leaves
2 small red chillies, or to taste
1 tablespoon soy sauce
1 tablespoon fish sauce
Lemon or lime juice for serving
Chopped spring onions/coriander leaves for serving (optional)

Instructions

1. Prep fresh mushrooms and vegetables, cutting them into medium-sized pieces
2. Heat oil in a deep pan, add curry paste, chopped chillies and kaffir lime leaves. Stir and fry for 2 minutes.
3. Add mushrooms and vegetables, soy sauce and fish sauce – stir and fry for 4 minutes, adding a little water if starts to burn.
4. Cover and simmer on low for a further 8 minutes. Taste as you go, and add extra flavourings if you wish.
5. Lift the lid and add a can of coconut cream, and stir through. Turn the heat off, put the lid back on and let the pan rest for 2 minutes.
6. Serve on a bed of steamed rice, garnishing with fresh chopped spring onions and coriander leaves and a squeeze of lemon or lime juice.