Thai curry with coconut milk and king oyster mushrooms

Thai curry with coconut milk and king oyster mushrooms

Thai curry with coconut milk and king oyster mushrooms

Preparation: 30 min
Cooking: 20 min
Portions: 2

    Ingredients
    85 g king oyster mushrooms
    2 tbsp peanut oil
    2 cloves garlic
    1 onion
    225 g shrimp, pork or chicken
    2 tsp curry paste (red or green)
    1 green pepper in thin slices
    1 cup eggplant, diced
    1 can coconut milk (non sweetened)
    ¼ cup fresh basil, chopped

    Preparation
    If you're using pork or chicken, cut into thin slices.
    Heat the peanut oil in a wok or frying pan with a thick bottom on high heat.
    Add the curry paste, garlic, mushrooms and meat.
    Heat and stir continuously for 3 minutes.
    Add the coconut milk and let it simmer on low heat for 20 minutes.
    Add the fresh basil just before and serve on a bed of rice.

    English