Thai curry with coconut milk and king oyster mushrooms
Cooking: 20 min
85 g king oyster mushrooms
2 tbsp peanut oil
2 cloves garlic
225 g shrimp, pork or chicken
2 tsp curry paste (red or green)
1 green pepper in thin slices
1 cup eggplant, diced
1 can coconut milk (non sweetened)
¼ cup fresh basil, chopped
If you're using pork or chicken, cut into thin slices.
Heat the peanut oil in a wok or frying pan with a thick bottom on high heat.
Add the curry paste, garlic, mushrooms and meat.
Heat and stir continuously for 3 minutes.
Add the coconut milk and let it simmer on low heat for 20 minutes.
Add the fresh basil just before and serve on a bed of rice.