Get ready to transport your taste buds to the vibrant streets of Thailand with this incredibly easy and mouthwatering oyster mushroom curry! Imagine a creamy, aromatic dish that comes together in just 35 minutes, packed with rich coconut milk, spicy red curry paste, and tender oyster mushrooms that will make you forget all about meat. Whether you're a seasoned home cook or a curious foodie looking to explore Thai cuisine, this recipe promises to deliver restaurant-quality flavors right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cups oyster mushrooms, sliced
- 1 can coconut milk
- 1 tablespoon red curry paste
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Clean the oyster mushrooms by wiping them with a damp cloth to remove any dirt. Slice them into bite-sized pieces.
- Peel and slice the onion into thin strips. Mince the garlic cloves and set aside.
- In a medium-sized pot or skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the sliced onion and sauté for about 3-4 minutes until it becomes translucent and slightly golden.
- Add the minced garlic to the pot and sauté for another minute, stirring frequently to prevent burning.
- Stir in the red curry paste, mixing it well with the onions and garlic. Cook for about 1-2 minutes until the paste is fragrant.
- Next, add the sliced oyster mushrooms to the pot. Stir well to coat the mushrooms with the curry mixture. Cook for about 5 minutes, allowing the mushrooms to soften and release their moisture.
- Pour in the can of coconut milk, stirring to combine everything evenly. Bring the mixture to a gentle simmer.
- Once simmering, add the soy sauce and lime juice to the pot. Stir well and let the curry cook for an additional 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- After the curry has cooked, taste and adjust seasoning if necessary. You can add more soy sauce or lime juice according to your preference.
- Remove the pot from heat and let it sit for a couple of minutes. Serve the curry hot, garnished with fresh basil leaves on top.
- This Easy Thai Oyster Mushroom Curry pairs wonderfully with steamed jasmine rice or rice noodles. Enjoy your meal!
Tips
- Choose fresh, high-quality oyster mushrooms for the best texture and flavor. Look for mushrooms that are firm and free from dark spots.
- Use authentic Thai red curry paste for the most genuine flavor. Brands like Mae Ploy or Thai Kitchen work great.
- Don't rush the sautéing process - letting the onions and garlic caramelize slowly builds a deeper flavor base for your curry.
- For extra heat, add a chopped Thai chili or a dash of sriracha sauce when you add the curry paste.
- If you want a thicker curry, let it simmer uncovered for a few extra minutes to reduce the coconut milk.
- Fresh basil is key! Add it just before serving to maintain its bright, aromatic flavor.
- For a complete meal, serve over jasmine rice or rice noodles to soak up all the delicious curry sauce.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 5g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 0mg
