Thai Mushroom Curry


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This paste can be frozen and used when needed

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Thai Mushroom Curry recipe - How to make Thai Mushroom Curry

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500 gms mushrooms (khumbh)
1 tin coconut milk (or cream coconut mixed with water)
1 big onion, chopped
2 to 3 cloves garlic (lehsun)
a piece of ginger (adrak)
2 sticks of lemongrass (hare chai ki patti) (only the bottom half)
1 tbsp tomato puree
salt, sugar and lemon juice to taste
1 tbsp oil

  1. Put chopped lemon grass, onion, garlic, ginger, tomato puree, salt, sugar and lime juice in a bleander and mix to a smooth paste.
  2. Heat the oil in pan and add the above paste, cooking on low heat for 5-9 minutes.
  3. Add the chopped mushrooms, and cook until hot.
  4. Add the coconut milk, and bring to a boil.
  5. Lower the heat and simmer for about 5 minutes.
  6. Serve hot sprinkled with coriander leaves and zest of lime.

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This recipe was contributed by mbhundia on 12 Dec 2003

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Thai Mushroom Curry
 on 06 Apr 16 06:41 AM

First time me cooking any curry...ever. Turned out really well! Can''t do garlic so used a little serrano instead for kick. Will be putting this recipe into the rotation
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Tarla Dalal    Hi John we are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
06 Apr 16 08:37 AM