I’m not a vegetarian but if I ever had to have a meat substitute it would have to be mushrooms. Chestnut mushrooms are my favourite because they are so juicy with plenty of flavour; I enjoyed this curry just as much as my Thai Chicken Curry.
Thai Green Mushroom Curry
For 100 Gm of curry paste you will need;
½ - an Onion (finely chopped)
2 cloves – Garlic (chopped)
1 – Thumb Sized Piece of Fresh Ginger (finely chopped)
1 teaspoon – Fresh Coriander (finely chopped)
1 stalk – Lemon Grass (finely chopped)
The zest and Juice of 1 Lime
1 teaspoon – Coriander Seeds
1 teaspoon – Cumin Seeds
1 teaspoon – Black Peppercorns
1 teaspoon – Thai Fish Sauce
25 Ml – Olive Oil
Dry fry the coriander seeds, cumin seeds and black peppercorns for 2 or 3 minutes to bring out the flavour, let them cool and then grind them up in a pestle and mortar.
Now put everything in a liquidizer and blend well.
That’s the paste made, now for the curry.
For the curry you will need;
15 Ml – Groundnut oil
100 Gm – Curry Paste
2 teaspoons – Soft Brown Sugar
150 Gm - Mushrooms (I’ve used a mix of Shitake, Portobello and Chestnut Mushrooms)
150 Ml - Coconut Milk
100 Ml – Chicken Stock
2 teaspoons – Thai Fish Sauce
2 teaspoons – Fresh Coriander (finely chopped)
Heat the oil in a wok or pan and add the mushrooms, cook on a medium heat for 3 or 4 minutes then remove them with a slotted spoon and set aside.
Put the sugar and half of the curry paste in the same pan and cook for 1 minute.
Now put back the mushrooms and stir to coat with the paste.
Pour in the coconut milk, chicken stock and fish sauce and simmer for 30 minutes.
After about 20 minutes taste and add more curry paste if needed then stir in the coriander, when the 30 minutes is up you are done.
Allow to cool a little, and then serve with a rice of your choice.