Hot Mushroom Curry recipe

A super simple and super speedy curry dish - mushrooms are cooked in coconut milk with kaffir lime leaves, galangal, lime juice and fish sauce before being topped with chopped chilli.


  • 300g mushrooms
  • 2 red chillies
  • 475ml coconut milk
  • 1 thumb-sized piece root galangal, peeled
  • Juice of one lime
  • 1 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • 3 kaffir lime leaves, torn


  1. Peel and finely chop the galangal. Slice the mushrooms. Place into a saucepan with the coconut milk and bring to the boil.

  2. Stir in the lime leaves and soy sauce, then simmer the mixture for ten minutes.

  3. Add the mushrooms and cook for 7 minutes, then add the fish sauce and lime juice.

  4. Chop the chillies and top the curry with them.

Use mushrooms with flavour, such as chestnut or portobello mushrooms. Try to steer clear of plain button mushrooms. This recipe serves three/four.

Author: Laura Young.

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300gabout 11 oz (10.5819 oz based on 0.035273 ounces in a gram)
475mlabout 2 cups (2.0077 cups based on 236.59 mililitres in a US cup)


Published: January 9, 2012