An earthy red curry using shiitake and oyster mushrooms for a deep umami flavor profile.
Hands-free mode with voice commands & timers
No ratings yet
Heat the coconut oil in a large wok or deep skillet over medium heat.
Add the red curry paste and fry for 1-2 minutes until it becomes fragrant and the oil begins to separate.
Pour in half of the coconut milk and stir well to combine with the paste until smooth.
Add the shiitake and oyster mushrooms, stirring to coat them in the curry base.
Pour in the remaining coconut milk, vegetable broth, and add the red bell pepper strips.
Stir in the soy sauce and palm sugar, then simmer gently for 5-7 minutes until the mushrooms are tender.
Turn off the heat and fold in the fresh Thai basil leaves until they are just wilted.
Serve hot over steamed jasmine rice.
