- about 600 gram mixed mushrooms (shiitake, oyster mushrooms, enoki)
- 1 broccoli
- 3 carrots
- 1 onion
- 1/2 recipe for mild curry paste
- 1 can of coconut cream (400 ml)
- 2 limes (zest + juice)
- 1 teaspoon ground lemongrass, or use half a stalk
- a large dash of soy sauce
- handful of (salted) peanuts
- 1 tablespoon sambal or red pepper paste (to taste)
- 300 ml vegetable stock
- sunflower or other neutral oil
- optional: cornstarch as a thickening agent
- rice for serving
Kitchen equipment needed
- cutting board & chef’s knife
- large deep skillet
- medium-sized pan
- wooden spoon
- citrus juicer and grater
- optional: mortar and pestle
Preparation — 20 minutes
PEEL the carrots, remove the ends and chop into slices. DIVIDE the broccoli into florets and clean the mushrooms with a brush of paper kitchen towel if needed. CHOP large mushrooms into halves. PEEL the onion and chop into half rings.
GRATE the peel of the limes and squeeze the juice from the limes. FILL a medium-sized pan with water and salt and bring to a boil. COOK the rice, cooking time depends on the kind of rice you’re using.
Finishing the mushroom curry with rice — 20 minutes
HEAT oil in a large skillet and sauté the onion for a few minutes. ADD broccoli and carrot slices and cook a few minutes more before you’ll add the mushrooms. Also ADD curry paste, lemon grass, coconut cream and vegetable stock and bring to a boil. Let it cook for a few minutes until it thickens.
Meanwhile coarsely CHOP the peanuts, you can use a mortar and pestle or a chef’s knife. COMBINE the chopped peanuts with soy sauce and sambal to taste. DRAIN the rice.
If the curry isn’t thickened enough, you can use some cornstarch. FINISH with the peanut mixture and serve with rice. Enjoy!