Thai curry with coconut milk and king oyster mushrooms

  • Preparation: 30 min
  • Cooking: 20 min
  • Portions: 2


    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



 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.