Step 1

Set a saucepan over medium-low heat. Once the pan is hot, add about 2 tablespoons of the coconut milk and all of the Thai red curry paste. Stir until the paste is fragrant.

Step 2

Pour the rest of the coconut milk and all of the water into the saucepan and bring to a boil.

Step 3

Add the champignon mushrooms and stir for a few minutes.

Step 4

Toss in the Thai basil leaves and then the kaffir lime leaves.

Step 5

Cook for another minute or so. Then, turn off the heat and serve warm.