Mushroom Curry

This vibrant mushroom curry delivers a perfect balance of earthy, creamy, and aromatic flavors. Centered around fresh shiitake mushrooms, the dish is simmered in light coconut milk and infused with the distinct citrusy warmth of galangal and kaffir lime leaves. The addition of green beans provides a satisfying crunch, while a touch of brown rice syrup and soy sauce adds depth and umami. It is a quick, vegetarian weeknight dinner that feels both comforting and exotic. Serve it over fluffy jasmine rice for a complete meal that brings the fresh, bright tastes of Southeast Asian home cooking to your table. Ideal for plant-based diets or anyone looking for a lighter, yet deeply flavorful curry option.

Cuisine: Indian, Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 118.2

Dietary: Vegetarian

Description

This vibrant mushroom curry delivers a perfect balance of earthy, creamy, and aromatic flavors. Centered around fresh shiitake mushrooms, the dish is simmered in light coconut milk and infused with the distinct citrusy warmth of galangal and kaffir lime leaves. The addition of green beans provides a satisfying crunch, while a touch of brown rice syrup and soy sauce adds depth and umami. It is a quick, vegetarian weeknight dinner that feels both comforting and exotic. Serve it over fluffy jasmine rice for a complete meal that brings the fresh, bright tastes of Southeast Asian home cooking to your table. Ideal for plant-based diets or anyone looking for a lighter, yet deeply flavorful curry option.

Ingredients

1 cup Light coconut milk
2 teaspoon Galangal, laos or kha
3 Kaffir lime leaves
1 teaspoon Lime peel, grated
1/4 teaspoon Salt
1/2 teaspoon Low-sodium soy sauce or Tamari
1 teaspoon Brown rice syrup
1 lb Fresh Shiitake mushrooms, sliced
1/2 cup Green beans, chopped
1/2 teaspoon Freshly ground black pepper
1 teaspoon Red pepper flakes
1 Recipe Perfect Jasmine Rice
1/4 cup Fresh mint or cilantro, chopped
1 Lime, cut into wedges

Directions

1
Prepare the jasmine rice according to package directions and set aside.
2
Peel and grate the galangal.
3
Slice the shiitake mushrooms and chop the green beans.
4
Heat a large skillet or wok over medium heat with a splash of oil.
5
Add the sliced shiitake mushrooms and cook until browned and tender, about 5-7 minutes.
6
Add the grated galangal, kaffir lime leaves, and red pepper flakes; stir for 1 minute until fragrant.
7
Pour in the light coconut milk, soy sauce, brown rice syrup, salt, and black pepper.
8
Stir in the chopped green beans and simmer for 5-8 minutes until beans are tender-crisp.
9
Remove from heat and stir in the grated lime peel.
10
Serve the curry hot over jasmine rice, garnished with fresh mint or cilantro and lime wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 118.2kcal

% Daily Value *
Total Fat 12.6g20%
Saturated Fat 10.8g54%
Cholesterol 0.0mg0%
Sodium 8.4mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.1g1%
Sugars 1.8g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If fresh galangal is unavailable, you can substitute with fresh ginger, though the flavor will be less distinctively Thai.

For a spicier kick, increase the amount of red pepper flakes or add fresh chilies.

Leftovers store well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting overnight.

Kaffir lime leaves can be omitted if unavailable, but they provide a unique citrus aroma essential to authentic Thai curries.

Keywords: mushroom, curry, thai, coconut milk, vegetarian, shiitake, galangal, kaffir lime, green beans, vegan, asian, rice, stew, gluten-free

Read it online: https://www.chefs-mate.com/recipe/mushroom-curry/