Red Meat Allergy Friendly Thai Red Curry with Mushrooms and Basil
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 3 tbsp red curry paste
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 8 oz cremini mushrooms, sliced ¼ inch thick
- 4 oz shiitake mushrooms, stems removed, caps sliced
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup vegetable broth
- 1 tbsp fish sauce
- 1 tsp palm sugar or light brown sugar
- 1 tbsp fresh lime juice
- 1 cup fresh thai basil leaves, loosely packed
- 1 red fresno or thai chili, thinly sliced (optional)
For serving
- cooked jasmine rice, for serving
- lime wedges, for serving
Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium heat until shimmering. Add the red curry paste, garlic, and ginger and cook, stirring constantly, until the paste darkens slightly and is very fragrant, about 2 minutes. Watch closely — the paste can scorch quickly.
- 2
Add the cremini and shiitake mushrooms and stir to coat them in the paste. Cook, stirring occasionally, until the mushrooms have released their liquid and are beginning to brown at the edges, about 5–6 minutes.
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