Thai Mushroom Curry
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This paste can be frozen and used when needed
- Put chopped lemon grass, onion, garlic, ginger, tomato puree, salt, sugar and lime juice in a bleander and mix to a smooth paste.
- Heat the oil in pan and add the above paste, cooking on low heat for 5-9 minutes.
- Add the chopped mushrooms, and cook until hot.
- Add the coconut milk, and bring to a boil.
- Lower the heat and simmer for about 5 minutes.
- Serve hot sprinkled with coriander leaves and zest of lime.
This recipe was contributed by mbhundia on 12 Dec 2003
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