Thai Green Vegetable Curry with Roasted Oyster Mushrooms
Serves:
4
Difficulty:
Medium
Ready in:
1 hr
- 100g Thai green curry paste (choose a vegetarian paste if required)
- 2 Bok choi
- 200g Babycorn
- 200g Green beans
- 250g Oyster mushrooms or mixed exotic mushrooms (shitake, enoki king oyster)
- 1 Small bunch of Thai basil
- 1 Small bunch of coriander
- 2 Spring onions
- 20ml Dark soy sauce
- 400ml Low-fat coconut milk
- 1 Lime
- 2 Lime leaves, shredded (optional)
- 1 red chilli, finely sliced
- 300g Brown (wholegrain) jasmine rice
- 30ml Olive oil
- Handful Toasted unsalted peanuts (optional)
- Bring a large pot of water to the boil and preheat oven to 220⁰c.
- Rinse the brown jasmine rice thoroughly until the water runs clear. Add the rice to the boiling water, stir once. Reduce the heat to a simmer. Cook for 25 minutes, drain and allow to steam dry.
- Meanwhile, prepare the mushrooms by brushing away any soil. Tear the mushrooms into large bite size pieces. Shred the chilli and spring onions, cut the lime into wedges and set aside.
- Toss the mushrooms in a little oil and seasoning. Transfer to a flat baking tray lined with parchment and bake in the oven at 220⁰c. Once the mushrooms are well caramelised remove from the oven. Pour half of the curry paste onto the mushrooms, add the baby corn to the tray and return to the oven for 5 minutes.
- Prepare the green beans by cutting in half laterally, blanch in boiling water for two minutes then drain. Shred the stem of the Bok choi finely leaving the dark green leaves in large pieces.
- Reserving a few sprigs of basil and coriander for garnish, combine the rest with the coconut milk and blend until vibrant green. (If you want to skip this step you can just finely chop the herbs and add at the end of cooking).
- Add the remaining paste to a sauté pan with a splash of coconut milk and lime leaves, bring to a simmer, cook until the coconut milk is almost evaporated, and the paste begins to split.
- Add the shredded Bok choi, mushrooms & corn to the pan followed by the green beans.
- Add the remaining coconut milk and bring to a gentle simmer. Season with the soy sauce.
- Spoon portions of jasmine rice into warm bows, ladle over the vegetable curry. Garnish with finely shredded spring onions, red chilli, picked herbs and lime wedges.
Feel free to swap out the vegetables, it's always best to utilise seasonal produce especially if it is locally sourced. If you can’t find brown jasmine then brown basmati is readily available.
