If you’re into spicy dishes with a rich, full taste, you’re going to love this green vegan curry with mushrooms.
Green curry is one of the spiciest of Thai curries, especially the ones from the southern region of Thailand.
Authentic Thai curry is made from green bird’s eye chillies, lemongrass, coriander, basil and galangal among other ingredients.
The coconut milk brings the spiciness a bit down, but it is still very fiery, so be prepared for a dish with character!
I love curries of all kinds. My favorite is Massaman curry and I also like red curry which is less spicy than the green one.
There are many curry variations, you can really get creative with different vegetables and they make an amazing, fulfilling meal.
Green vegan curry with mushrooms
1 large onion
1 clove garlic
1 inch piece ginger
1 stick lemongrass
1 tbsp coconut oil
2 cans full fat coconut milk
1 packet of organic green curry paste
box of mushrooms
optional: 1/4 broccoli
fresh lemon juice
Chop the onion and lightly fry it in coconut oil until golden.
Add the minced garlic.
Cut the ginger in thin slices and add it to the onion garlic mix together with the galangal.
Cut the lemon grass in pieces and add it to the mix.
Add the organic green curry paste while stirring.
Add the coconut milk and stir until the curry paste is fully dissolved.
Cut the potatoes and add them to the pan and the cut broccoli (optional)
Slice the mushrooms and add them as well.
Add Himalaya salt to taste.
Cook on low fire for about half an hour.
Instead of white rice which you traditionally eat with curries, you can also make quinoa which is a more nutritious alternative.
Rinse the quinoa.
Use two cups of water per cup of quinoa and cook it for about 25 minutes with a dash of Himalaya salt.
Serve the curry with fresh lemon juice.