← Nouns Cooking · Thai

Ingredients

• 400 ml full-fat coconut milk
• 2 tbsp vegetarian red curry paste (no shrimp paste)
• 350 g mixed mushrooms (oyster, shiitake, king oyster), torn or sliced
• 100 g baby corn, halved
• 100 g Green beans, cut into 4 cm lengths
• 120 ml Water
• 1 tbsp Palm sugar, grated
• 1 tsp salt, or 1 tbsp light soy sauce
• 5 Makrut (kaffir) lime leaves, torn
• 1 long red chilli, sliced
• 1 handful Thai basil

Method

1. Simmer about 120 ml of the thick coconut milk in a wok over medium heat for 2–3 min, until it bubbles and the oil begins to separate.
2. Add the curry paste and fry for 2 min, stirring, until it smells strongly of lemongrass and chilli.
3. Add the mushrooms and stir to coat them in the paste for 2 min, until they start to soften and release their juices.
4. Pour in the remaining coconut milk and the water, add the baby corn, beans, palm sugar, salt and lime leaves and simmer for 5–6 min, until the beans are tender but still bright.
5. Taste and adjust the salt and sugar, then stir in the chilli and basil. Serve with jasmine rice.

Tips

• Most red curry pastes contain shrimp paste, so check the label or look for a vegan brand.
• If you use soy sauce instead of salt, choose tamari to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand ImportFood Simply Suwanee