We are always in the mood for curry night. This mushroom version is guaranteed to be a hit.
Cook the rice according to the instructions on the packaging.
Wipe the M. Shiitakes and M. Chestnut clean with a damp piece of kitchen paper and remove the stems.
Cut the shallot, garlic and red pepper into pieces.
Fry everything with a little bit of olive oil for 2 min.
Add the mushrooms, sugar snaps, curry spices and curry paste and cook for 5 min.
Add the coconut milk and cook over medium heat for 10 minutes.
Add 20 grams of fresh coriander before serving.
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