The idea behind this dish is to have a tasty Thai curry that doesn’t need rice to go with it and is very quick to cook. I had it only with mushrooms and vegetables this time but you could easily make it with chicken or prawns if you like.
First of all fry a tablespoon of Green Thai Curry Paste and two chopped garlic cloves in coconut oil.
Add a small can of coconut cream and a tablespoon of fish sauce.
Then, add a dozen chopped mushrooms (I used shiitake mushrooms for the dish, I love their texture and their flavour), carrots and courgettes (chopped in strips).
It is so simple…cook for approximately 15 minutes (the veggies have to be a bit crunchy)…job done!
Serve with some shopped coriander and a squeeze of lime for extra flavour. Enjoy!
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