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Mushroom Curry

Something New For Your Dining Table: Mixed Exotic Mushrooms with Red Curry

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Say, you’re one of those mushroom fanatics who have already crafted uncountable recipes using different kinds of mushrooms. But have you already tried the spicy goodness of mixed exotic mushrooms with red curry? Here is something new that will surely heat up your dinner table!

Recipe Rating

  • (1 Rating)

Ingredients

  • 2 tablespoons of Woolworths Homebrand Vegetable Oil
  • 450g Woolworths skinless, boneless chicken thighs, cut into quarter 1 cm pieces
  • 400g can TCC Coconut Milk
  • 4-6 tablespoon Ayam Red Curry Paste (More the better! If you like it Spicy!)
  • 1 cup Woolworths Select Chicken Stock
  • ½ medium Brown onion, 2 cm sliced
  • 1 yellow Capsicum, 2 cm sliced
  • 100g Woolworths Shiitake cut in bite sized pieces
  • 150g Oyster Mushrooms cut in bite sized pieces
  • 2 cups cubed Butternut Pumpkin
  • 2 teaspoons Woolworths Select Fish Sauce
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced garlic
  • salt and pepper to taste
  • Woolworths Select basil leaves for top (½ cup )
  • Woolworths Fresh Beanshootsfor top (½ cup )
  • Woolworths Homebrand Jasmine Rice (cooked )

Nutrition Info

  • One serving has 20mg of calcium, 1.8mg iron, 1g of fiber and 17.2g of protein

Instructions

  • 1. In a large pan, heat a tablespoon of vegetable oil on medium-high heat.
  • 2. Fry the chicken and brown both sides.
  • 3. Remove chicken from the pot.
  • 4. On the same pot, put another tablespoon of oil then saute ginger and garlic for 1 to 2 minutes.
  • 5. Add onion, mushrooms, capsicum and butternut pumpkin. Saute for five minutes
  • 6. Put the fried chicken back to the pot. Mixed it along with the sauteed ingredients.
  • 7. In a bowl, combine chicken stock, fish sauce, curry paste and coconut milk. Whisk until all are well-blended. If you want it to be spicier, add more curry paste.
  • 8. Simmer uncovered until the vegetables are fully cooked and sauce reaches your desired thickness.
  • 9. Add curry sauce to chicken and vegetables
  • 10. Top with bean sprout and basil.
  • 11. Your special recipe is now up and ready to serve!

Instructions

  • 1. In a large pan, heat a tablespoon of vegetable oil on medium-high heat.
  • 2. Fry the chicken and brown both sides.
  • 3. Remove chicken from the pot.
  • 4. On the same pot, put another tablespoon of oil then saute ginger and garlic for 1 to 2 minutes.
  • 5. Add onion, mushrooms, capsicum and butternut pumpkin. Saute for five minutes
  • 6. Put the fried chicken back to the pot. Mixed it along with the sauteed ingredients.
  • 7. In a bowl, combine chicken stock, fish sauce, curry paste and coconut milk. Whisk until all are well-blended. If you want it to be spicier, add more curry paste.
  • 8. Simmer uncovered until the vegetables are fully cooked and sauce reaches your desired thickness.
  • 9. Add curry sauce to chicken and vegetables
  • 10. Top with bean sprout and basil.
  • 11. Your special recipe is now up and ready to serve!

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Mushroom Curry
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