New Update
| Main ingredients | Fresh oyster mushrooms, Shallots, Garlic, Galangal, Lemongrass stalk, Coarse red chilli powder, Coconut milk, Thai red curry paste, Brown sugar, Turmeric powder, Coriander powder, Oil, Spring onion greens, Peanut sauce |
| Cuisine | Thai |
| Course | Starters |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 8 fresh oyster mushrooms, cut into 2 inch pieces
- 8-10 shallots
- 8-10 garlic cloves
- 1 inch galangal, roughly chopped
- 1 inch lemongrass stalk, roughly chopped
- 1 teaspoon coarse red chilli powder
- ¼ cup coconut milk
- 2 teaspoons Thai red curry paste
- 1 teaspoon brown sugar
- ½ teaspoon turmeric powder
- 1 teaspoon coriander owder
- Salt to taste
- 2-3 tablespoons oil
- Chopped spring onion greens to sprinkle
- Peanut sauce for serving
Method
- Put shallots in a grinder jar, add garlic, galangal, lemongrass, coarse red chilli powder and 1 tablespoon water and grind coarsely.
- Add coconut milk, Thai red curry paste and brown sugar and grind to fine paste.
- Take mushrooms in a bowl, add ground paste, turmeric powder, coriander powder and salt and mix well.
- Thread 4 mushroom pieces on each of 4 wooden skewers.
- Heat oil in a non-stick grill pan. Arrange the skewers in it and cook on medium heat for 3-4 minutes. Flip and cook for 3-4 minutes more on other side as well.
- Arrange the skewers on a serving plate, sprinkle spring onion greens and serve hot with peanut sauce.
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