Prep:  10 min
Cook:  20 minutes
Serves:  4
Average: 4.3 (14 votes)
Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants

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Thai Mushroom & Fish Curry
  1. Heat wok over high heat until hot. Add 1 tablespoon oil and the mushrooms and stir-fry 2-3 minutes until light golden and tender. Remove mushrooms to a plate, cover to keep warm
  2. Reduce heat to medium-high. Add the remaining oil with the onion and coriander root and cook, stirring for 2 minutes until onion is soft
  3. Add curry paste and cook for 1 minute until fragrant. Stir in the coconut milk and stock. Bring to simmer, simmer for 5 minutes or until the sauce reduces slightly
  4. Add the mushrooms and fish and simmer for 5 minutes. Combine the fish sauce, lime juice and sugar and stir into the curry with the green onions, cook a further 3 minutes until fish is cooked through
  5. Top with chilli and coriander leaves, serve with lime wedges and rice
Tips & Hints:
  • Green curry paste can vary in heat, depending on the brand you buy. Add 4 tablespoons then taste the sauce at the end of step 2, adding more if required. Health tip: to reduce the fat content in this recipe you can half the coconut milk and increase the stock or water by 200ml. Low fat coconut milk will split when boiled
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Tai green curry with mushroom and fish
Shem Tartakowski
7 years 3 weeks ago
Beautiful flavors..... cracker dish...10/10...