Thai Mushroom & Fish Curry

Name: Thai Mushroom & Fish Curry
Total time: 20 min
Ingredients: 2 tbs vegetable oil; 400g cup mushrooms, thickly sliced; 1 brown onion, halved, thinly sliced; 1 bunch coriander, root finely chopped, leaves reserved; 4-6 tbs green curry paste (see tip); 400ml can coconut milk; 1 cup fish stock or water; 500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes; 2 tbs fish sauce; 2 tbs lime juice; 1 tbs grated palm sugar or brown sugar; 5 green onions, thinly sliced; Thinly sliced red chilli, coriander leaves, lime wedges & steamed jasmine rice, to serve

australianmushrooms.com.au

Ingredients Method Heat wok over high heat until hot. Add 1 tablespoon oil and the mushrooms and stir-fry 2-3 minutes until light golden and tender.

View full recipe on australianmushrooms.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at australianmushrooms.com.au.

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Ingredients

2 tbs vegetable oil
400g cup mushrooms, thickly sliced
1 brown onion, halved, thinly sliced
1 bunch coriander, root finely chopped, leaves reserved
4-6 tbs green curry paste (see tip)
400ml can coconut milk
1 cup fish stock or water
500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes
2 tbs fish sauce
2 tbs lime juice
1 tbs grated palm sugar or brown sugar
5 green onions, thinly sliced
Thinly sliced red chilli, coriander leaves, lime wedges & steamed jasmine rice, to serve