Vegan Thai Red Curry with Mushrooms

Name: Vegan Thai Red Curry with Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6.7 ounces coconut milk; 2 tablespoons vegan Thai red curry paste; 60 ounces sliced champignon mushrooms; 1/2 cup water; 1 cup Thai basil leaves (about 4-5 stalks) (plus more for garnish); 4-6 hand-torn kaffir lime leaves

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 3

Author : Nart

champignon mushroom mushroom curry

Ingredients

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6.7 ounces coconut milk2 tablespoons vegan Thai red curry paste60 ounces sliced champignon mushrooms1/2 cup water1 cup Thai basil leaves (about 4-5 stalks) (plus more for garnish)4-6 hand-torn kaffir lime leaves

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Instructions

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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.