Mushroom and Coriander Red Curry

Preparation: 12 minutes

Cooking: 12 minutes

Serves 4

1 tblspn peanut oil

185 g jar red curry paste concentrate

500 g small cup mushrooms, halved

3 green onions, thinly sliced diagonally

cup chicken stock

1 cup light coconut cream

1 tblspn lime juice

2 tblspn brown sugar

1 cup coriander sprigs

Steamed jasmine rice, to serve

Lime wedges, to serve





Heat oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring constantly, for 1 minute. Add mushrooms and green onions to pan. Cook, stirring often, for 3 minutes or until softening. Stir in stock and coconut cream. Simmer over medium-low heat for 5 minutes. Stir lime juice and brown sugar into mushroom mixture. Simmer, stirring occasionally, over low heat for 2 minutes. Stir through cup coriander. Spoon rice into bowls. Top with curry and remaining coriander. Serve with lime wedges.