Mushroom & Coriander Red Curry

Mushroom & Coriander Red Curry

Try this quick vegetarian dish with an oriental red curry flavour.
Prep Time 12 mins
Cook Time 12 mins
Total Time 24 mins
Cuisine Low Carbohydrate, Mediterranean, Quick Easy, Vegetarians
Servings 4 People


  • 1 Tbsp Peanut Oil
  • 185 g Red Curry Paste
  • 500 g Small Cup Mushrooms Halved
  • 3 pc Green Onion Thinly sliced diagonally
  • 1/2 cup Vegetable Stock
  • 1 cup Light Coconut Milk 98.5% Fat-free, Such as Nestle Carnation
  • 1 Tbsp Lime Juice
  • 2 Tbsp Brown Sugar
  • 1 cup Coriander Sprigs


  • Heat oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring constantly, for 1 minute.
  • Add mushrooms and green onions to pan. Cook, stirring often, for 3 minutes or until softening. Stir in stock and coconut milk. Simmer over medium-low heat for 5 minutes.
  • Stir lime juice and brown sugar into mushroom mixture. Simmer, stirring occasionally, over low heat for 2 minutes. Stir through 1/2 cup coriander.
  • Serve sprinkled with the remaining coriander and garnished with lime wedges.


Calories :255
Kilojoules :1065
Fat :13.5
Carbohydrate :24
Protein :10
Cholesterol :6
Sodium :875
Saturated Fat :3
Fiber :2
Calcium :4
Sugar :20
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